Red caviar on the festive table is a real delicacy that is loved by many. But choosing a natural, high-quality product is not always possible. In today's article, we will tell you how to salt trout caviar at home quickly and without much difficulty.

How to choose trout with caviar

Trout belongs to the salmon family. True culinary connoisseurs consider the taste of fish refined and sophisticated. Trout caviar is a real storehouse of vitamins and minerals, but only if the product is natural.

Unfortunately, many caviar producers often save on its quality, replacing the product with ordinary tinted jelly. In order not to run into a fake, it is better to purchase caviar trout and cook the dish yourself.

A big mistake buyers make is to choose fish by the abdomen. Even if it is large and convex, it can easily turn out to be milk, not caviar.

In order not to be mistaken, you need to know how to distinguish a female trout from a male:

  1. The head of the fish. In males, unlike females, it is more massive, the lower jaw is slightly extended upward.
  2. Color. In males, blue, pinkish, greenish shades can be observed. The color of the female is classic, gray colors prevail.

Buy caviar trout is a big luck. If you are lucky, you need to properly salted caviar, and this will be discussed later.

Preparation of caviar for salting

The caviar ambassador should not cause fear among housewives. The process is quite simple, not requiring special skills. Before proceeding with the preparation of the brine, remove the caviar from the pail (a special film).

To do this, use one of the proposed methods:

  1. Using cheesecloth. To do this, roll the fabric in 3-4 layers, place the hawks in the center.Dip in a container with warm water, begin to rotate the cheesecloth. You will see that the film begins to fall off a little, while the eggs will remain in gauze. This method is considered simple, not laborious, but rather long.
  2. By means of hot water. For this, the hairs need to be immersed in water of a certain temperature (60-70 degrees). Within a minute, the film will move off, you can choose eggs. This method is easy to execute, but requires maximum attention from the cook. It is important to choose the right water temperature so that the caviar does not cook.
  3. Using a knife. The hawks can be cut and caviar gently removed. Using this method, you will in any case damage the integrity of some eggs.
  4. Working with a whisk. Use a sharp knife to cut the pail, place it in warm water, actively stirring the product with a whisk. After this, transfer the eggs to a sieve, removing the film.

If there are no skills in working with hawks, professional chefs advise you to resort to the first method, which was described above.

How to salt trout caviar according to a classic recipe

There are many ways to salt trout caviar at home, but perhaps you should start with a classic recipe. It is simple in execution, and the finished caviar is obtained, as in accordance with GOST.

Ingredients:

  • filtered water - 1 l;
  • coarse salt - 250 g;
  • sugar - 125 g;
  • caviar - 200 g.

Note to the cooks! It is better not to use sea and iodized salt, the taste of caviar will turn out to be quite specific.

Cooking process:

  1. Remove the caviar from the hawks, rinse, dry a little.
  2. Pour a liter of water into the pan, put on fire.
  3. As soon as the water boils, add the dry ingredients, make sure that the crystals of salt and sugar are completely dissolved.
  4. Let the brine boil for 8-10 minutes.
  5. Cool the brine.
  6. Once the brine has cooled, put caviar in it, leave for 5-10 minutes. If long-term storage of the finished product is expected, the time should be increased to 50 minutes.

The finished product is moderately salty. You can store it in the refrigerator for up to 1 month.

Cooking in brine

If you are afraid of damaging eggs by removing them from the gaiter, you can use the recipe for cooking the product in brine (a special solution of salt). It should be noted right away that the finished caviar is obtained with a rich taste, ideal as a spread for sandwiches, but for salads it will be too brackish.

Ingredients:

  • salt - 650 g;
  • sugar - 50 g;
  • purified water - 1 l;
  • caviar - 200 g.

For the recipe, you can choose iodized or table salt.

Cooking:

  1. In cold water, mix bulk ingredients, put on fire, let boil.
  2. Cool the prepared saline solution to 45-50 degrees, lower the cavities with caviar there.
  3. Begin to actively mix the whisk with a whisk, do the process until the film is wound on the whisk.
  4. Leave the eggs in the brine for 20 minutes, then drain the excess liquid through a sieve.

This method of salting caviar is quite simple. But there is a small minus in it: you can store the finished product for no more than 3 days.

In sugar brine

Many children do not eat trout caviar because of its brackish taste. Sugar brine will correct this situation.

Ingredients:

  • purified water - 1 l;
  • coarse salt - 80 g;
  • sugar - 50 g;
  • caviar - 200 g.

Cooking:

  1. First you need to thoroughly rinse the caviar. To do this, use a sieve and running cold water.
  2. Boil a liter of water, add bulk components.
  3. Cool the brine, add caviar to it. Leave them to be well salted for 20 minutes.
  4. Drain the brine. Leave the finished product for 20-30 minutes. During this time, the eggs will dry out a little.

Caviar prepared according to this recipe turns out to be a bit sweet. It is ideal as an additional ingredient to sea salad, can be used to decorate dishes.

Fast salted trout caviar

What if the guests are already on the doorstep and the caviar is not ready yet? Use the quick way to cook it.

Ingredients:

  • salt - 50 g;
  • sugar - 25 g;
  • caviar - 200 g.

Cooking:

  1. Transfer caviar without a film into a sieve, rinse well with running water.
  2. Place the product in a glass container, add salt, sugar, mix gently so that the ingredients are evenly distributed over the eggs.
  3. Let it brew for 10 minutes.
  4. Put caviar in cheesecloth, hang. Excess fluid must drain.
  5. Transfer eggs to any convenient container. Refrigerate for several hours.

Caviar prepared according to this recipe is tender, slightly salted.

Spiced Caviar

If you are bored with the familiar taste of caviar, you can diversify it with spices and herbs.

Ingredients:

  • water - 0.5 l;
  • table salt - 50 g;
  • sugar - 25 g;
  • allspice - 3 pcs.;
  • ginger - 3 g;
  • coriander or clove - 2 pcs.;
  • caviar - 200 g.

Cooking:

  1. Add salt and sugar to cold water, put on a stove, wait for boiling.
  2. Add spices and herbs, turn off the heat.
  3. Let the brine stand and cool. This process usually takes 50-60 minutes.
  4. Strain the brine through a sieve, immerse the caviar in it, leave for 25-30 minutes.
  5. Drain the excess liquid, put the prepared caviar in the refrigerator.

To salt red fish caviar in a spicy pickle, you can use any spices and herbs to your taste.

Salted Trout Caviar with Lemon

For true gourmets, you can offer an amazing recipe for salting caviar using lemon juice. The taste of the finished product is unusual and piquant.

Ingredients:

  • filtered water - 600 ml;
  • lemon - 1/2 part;
  • sugar - 15 g;
  • salt - 35 g;
  • caviar - 200 g.

Cooking:

  1. Gently remove the zest from the lemon and squeeze the juice. Do not use packaged lemon juice, it will ruin the taste of caviar.
  2. Bring the water to a boil, place lemon peels, salt, sugar.
  3. Cook the brine for 5 minutes.
  4. Cool ready brine (minimum 40 minutes).
  5. Add lemon juice and caviar to the chilled brine.
  6. Let it brew for 30 minutes.
  7. Remove excess fluid, put caviar in the refrigerator.

This caviar is ideal as a spread on sandwiches with sweet butter.

Red caviar is not only tasty, but also healthy. Without this product, it is difficult to imagine any triumph. Recently, finding real caviar is not so easy. That is why we have offered you proven recipes for salting trout caviar. Using them, you will get a natural, tasty and refined product.

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