Since ancient times pike caviar was considered a delicacy in Russia. With the right salting, it becomes crumbly and acquires a magical amber color. Especially beautiful large pike eggs look on freshly baked pancakes, and the taste is excellent, without any extraneous odors.
Pike caviar is more dietary than red or black. It is not so fat, but you will get your portion of vitamins and useful microelements in full. So beauties watching a figure, it is worth paying close attention to it. And today we will learn how to cook pike caviar at home. Believe me, it's very simple!
How to cook pike caviar quickly?
We put water on the stove - 3 times more in volume than caviar. Bring to a boil, salt at the rate of 2 tbsp. spoons for 1 liter and remove from heat. We are waiting for the brine to cool to 80 degrees, not higher, otherwise the caviar will be welded, but not sterilized. We add the caviar passed through the meat grinder (do not be afraid, no eggs will suffer, but all the films will go away). We mix and wait. 10 minutes - for slightly salted caviar, which can be eaten immediately, 15 - for longer storage (up to 2 weeks in the refrigerator).
Note that after a while the roe will seem less salty to you, as all the salt leaves the surface inside the eggs, so do not be afraid to overdo it. We throw the eggs on a sieve and let them drain. Everything, it is completely ready for use.
And the last. Fresh caviar can be sprinkled with lemon juice, it perfectly removes the slight smell of dampness and silt. In the same that we leave for future use, it is not necessary to add a lemon - it will become damp and the eggs will stick together.
How to cook pike caviar delicious?
Ingredients:
- caviar of pike - 250 g;
- onion - 1 piece;
- vegetable oil - 2 tbsp. spoons;
- salt, vinegar - to taste.
Preparation
We remove the eggs from the films, put it into a sieve and heat it with boiling water. The main thing is not to overdo it. Half a cup of boiling water goes to 1 kg of caviar. Thus, we disinfect and curtail the remaining slime. We wash the caviar with cold running water, transfer it to the jar, tie the neck with gauze and turn the jar upside down. Leave it for about an hour, so that excess liquid is gone. After filling the pike caviar finely crushed onions, salt, pepper, butter and bite. And we serve this delicious snack to the table - everything is very quick and easy!
How to cook a caviar?
Ingredients:
- roe caviar - 500 ml;
- vegetable oil - 100 ml;
- salt - 2 tbsp. spoons.
Preparation
Gut the freshly caught pike, gently removing the bags of caviar. We wash them and remove them, releasing eggs from the films. Add the salt and start whipping with a fork, choosing the remnants of the films. This process will take 15-20 minutes. White foam should appear on the surface. When the salt is completely dissolved, pour in 2/3 of the oil, mix and spread out over small jars (it is convenient to use a container of baby food).
From above, approximately on a finger, we fill caviar with a layer of oil, we close with lids and we send for 5 days in a refrigerator. At the end of this
How to cook dried fish eggs?
Pouches with caviar are piled in an enamel bowl, generously sprinkled with large salt, covered with a plate with a load and put the day on 4 in the refrigerator. After washing and hanging out for a week to dry. As a result, we get an excellent "delicacy" for home-made beer for those who understand this!