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Salting trout caviar in brine

0
2756
Kitchen World
Calorie content 225 kcal
Portions 10 port.
Cooking time 60 minutes
Proteins * 21.6 gr.
Fats * 8.8 g
Carbohydrates* 24 gr.
* per 100 gr. product
Salting trout caviar in brine
Content

Red caviar is a versatile and tasty product. It is used in the preparation of sandwiches, canapes, salads and other dishes. Just imagine how delicate eggs burst on the tongue and leave behind a pleasant salty taste.

Ingredients

Cooking process

step 1 out of 5
Remove caviar from fish and rinse from blood. To do this, soak it in cold water for a few minutes. Then rinse, being careful not to damage the film in which it is located.
step 2 out of 5
Dissolve salt and sugar in two liters of water. Boil the resulting solution for 5-10 minutes, then cool to 40-50 degrees. Fill the caviar with half of the brine, leave for 5 minutes.
step 3 out of 5
After 5 minutes, the film will turn white and very easy to remove. Rinse the caviar again under running water and leave in a sieve to glass the water. Put the caviar directly in the sieve in the cooled brine, leave for 5-10 minutes.
step 4 out of 5
Then remove the caviar from the brine and let it dry. Wash and sterilize caviar jars. Spread the caviar in jars and close, in this form it can be stored for 2-3 days.
step 5 out of 5
Caviar of its own salting has a mild taste and is great for pancakes and sandwiches.

Bon Appetit!

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