If you find caviar in pink salmon, then this article is for you.
We will tell you how to deliciously salt salmon caviar so that this valuable product turns out to be tasty, while retaining all the benefits.
Salted salmon caviar at home is a high-quality natural product.
How to salt salmon caviar at home - the basic principles of cooking
Caviar taken from the abdomen of pink salmon is laid in a bowl and poured with hot water. Now add salt and mix. Leave the caviar in brine for a minute.
After that, the eggs should be separated from the films. Do this extremely carefully. So that the eggs do not burst. This process is quite laborious, but the result is worth it. Spread the eggs on a plate and wash them under the tap at least three times.
Again, fill the eggs with salted boiled water and leave the contents for a quarter of an hour. In this case, it is necessary that the salt crystals are completely dissolved in water.
Repeat the procedure with washing caviar. Spread it on paper towels. When they absorb moisture, spread out new towels and lay eggs on them, flatten and leave for five minutes.
Caviar can be salted with dry or quick salting.
Pink salmon caviar is transferred to clean small jars, covered with lids and stored in the refrigerator.
Salted caviar can be used to make salads, sandwiches or rolls.
Recipe 1. How to salt salmon caviar at home
Ingredients
500 g of pink salmon caviar;
a glass of boiled water;
60 g of fine salt;
5 g of granulated sugar.
Cooking method
1. Pour sugar and salt into boiled water. Mix until dry ingredients are completely dissolved.
2. We wash the caviar and separate the eggs from the film. For this, we put gauze in several layers. We spread caviar in it, twist and wash under the tap, constantly mixing, but it is better to do it manually. This, of course, is a more laborious process, but you will be sure that all the eggs will remain intact.
3. Transfer the eggs to a plate and fill it with saline. Leave for two hours. After the allotted time, we discard the eggs on a sieve and transfer to a clean glass container. Close the lids tightly and put them in the refrigerator for storage.
Recipe 2. How to deliciously salt salmon caviar with olive oil
Ingredients
pink salmon caviar;
25 ml of olive oil;
55 g of coarse salt;
half a liter of purified boiled water.
Cooking method
1. Pour 50 g of coarse salt into a deep bowl. Pour in boiled water and mix gently.
2. Place the pink salmon caviar in a deep bowl and fill it with hot water. Add a teaspoon of salt, mix and insist for a minute.
3. Now begin to separate the eggs from the film. This should be done very carefully so that all the eggs remain intact. This process is long and requires patience and endurance.
4. Place the eggs in a deep plate. Rinse the caviar under the tap at least three times. Pour caviar with saline and leave for a quarter of an hour.
5. After the allotted time, drain the saline solution and rinse it again.
6. Lay the napkins on the table and lay the eggs on them with a spoon. When the wipes become wet, transfer the eggs from them to dry wipes and gently smooth. Dry the eggs for another five minutes.
7. Transfer the eggs to a deep bowl, pour a spoonful of olive oil into it and mix. Oil will give shine to caviar. Transfer to a glass jar and store in the refrigerator. It is advisable to consume caviar for three days.
Recipe 3. How to deliciously salt salmon caviar with dry salting
Ingredients
500 g of pink salmon caviar;
30 g of coarse rock salt.
Cooking method
1. At the first stage, we need to remove the eggs from the "bags". To do this, pour water into the pan, lightly salt it, put on fire and bring to a boil. Spread the eggs on a sieve and dip in boiling water for 20 seconds. Then carefully remove the film, and put the eggs in a deep bowl.
2. Pour the cleaned caviar with salt and gently stir with a wooden spatula, trying to do this so that the eggs remain intact.
3. Spread the caviar in small glass jars. You can pour refined oil on top. Hermetically close the eggs with lids and send to the refrigerator. Pink salmon caviar salted in this way can be stored for up to two weeks.
Recipe 4. How to deliciously salt salmon caviar in a quick way
Ingredients
half a kilogram of pink salmon caviar;
5 g cane sugar;
10 g of fine salt.
Cooking method
1. Place the pink salmon caviar in a deep plate, fill it with hot purified water and add a little salt. Mix and leave for a minute. Then we drain the water, and separate the eggs from the film and put them in a separate plate. We wash caviar under the tap at least three times.
2. Pour cane sugar and small salt into the caviar. Thoroughly, but very carefully mix the eggs, being careful not to damage the eggs. Cover with a smaller plate on top and set a glass of water on top. We leave it in this form for five hours.
3. We put the finished caviar in a jar, close it with a lid and store in the refrigerator for no more than two days.
Recipe 5. Pita rolls with salmon caviar of pink salmon
Ingredients
150 g of sandwich cheese plates;
thin Armenian pita bread;
50 g of pink salmon caviar;
100 g of red fish.
Cooking method
1. We lay out on the table Armenian lavash. We spread plates of sandwich cheese around the entire perimeter.
2. Along the edge we lay out a strip of salty pink salmon caviar. Then we put thin strips of red fish. Continue to alternate the strips to the end of the pita.
3. Twist the pita bread into a roll and wrap it with cling film. We put it in the refrigerator for two hours.
4. After the allotted time, we take out the roll, remove the film and cut it into portions.
Recipe 6. Salad of squid and pink salmon caviar
Ingredients
100 g of salmon caviar of pink salmon;
125 g mayonnaise;
five eggs;
200 g of crab sticks;
kilogram of squid carcasses.
Cooking method
1. Boil water in a pan. Dip squid carcasses into it and boil for three minutes. Cool and clean them. Cut into small arbitrary pieces.
2. Hard-boiled eggs. Put them in cold water, then peel and finely chop.
3. Defrost crab sticks, remove the protective film, cut lengthwise and finely chop. Combine all ingredients in a deep salad bowl, add mayonnaise and mix. Lay on the top of the pink salmon caviar.
Recipe 7. Potato muffins with cream cheese and pink salmon caviar
Ingredients
50 g of sour cream;
olive oil;
300 g of potatoes;
30 g of salmon caviar of pink salmon;
egg;
baking powder;
100 g cream cheese;
salt;
30 g flour;
freshly ground black pepper.
Cooking method
1. Peel the potato and boil until soft.
2. Drain the broth, and mash the potatoes with a crush in mashed potatoes. Cool slightly and add sour cream, egg, baking powder and flour. Stir well.
3. Lubricate small silicone molds with olive oil. Put the potato mass in them, filling the molds almost to the top.
4. Bake for 20 minutes at 180 C. Remove the prepared muffins and cool. Put on a dish.
5. Use a pastry bag to sprinkle a little cream cheese on top of each muffin. Lay on the top of the pink salmon caviar.
Recipe 8. Profiteroles with salted pink salmon caviar and butter
Ingredients
100 g of pink salmon caviar;
250 ml of milk;
salt;
100 g butter;
three eggs;
250 g of wheat flour.
Cooking method
1. Pour the milk into a stewpan, add the butter cut into slices into it and bring it to a boil over low heat.
2. Pour the flour into the boiling milk, stirring continuously, until all the flour has spread. The dough should thicken.
3. Lightly cool the dough and add one egg to it, each time carefully stirring.
4. Wet balls with the size of a walnut with wet hands and spread them on a baking sheet, greasing it with oil. We leave between the balls a distance of two centimeters.
5. Bake in the oven for half an hour, at a temperature of 180 C. We do not open the oven, otherwise profiteroles will not rise.
6. Cut off the top of the finished profiteroles. We put in a profitroll a piece of butter and salted caviar of pink salmon. We put it on a plate and serve as a snack.
How to salt salmon caviar at home - tips and tricks
To make it easier to separate the caviar from the film, put it on a sieve and lower it in boiling water for a few minutes, or fill it with hot water for a minute.
For salting caviar, it is better to use coarse rock salt.
It is better to separate the eggs from the film manually to keep all the eggs intact.
Store salted caviar at home in small glass jars that seal tightly in the refrigerator.
You can serve caviar in a small outlet, or by making sandwiches or tartlets from it.
