When buying red fish, pay attention to its belly if it is thickened, most likely, it contains caviar. This product is considered a real delicacy. Every housewife should know how to salt salmon caviar. We will talk about this in the article.
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How to separate the film from the caviar
If caviar is caught in pink salmon, in no case should you throw it out. Having correctly salted the product, you will get a wonderful snack that can be smeared on sandwiches, used in salads, and decorated with various dishes.
Before proceeding to salting caviar, you need to remove the film from it (pails). This should be done carefully so as not to damage the eggs.
Chefs suggest using the following methods:
- Scalding with boiling water. Pour boiling water into a deep container, put caviar there for a few seconds. Take a sieve with large holes, wipe the eggs through it. The film should take off well, remain in your hands. If there is no sieve in the house, you can replace it with a coarse grater, or even use a badminton racket.
- Put the hawks in gauze, rolled up in several layers. Hold over a stream of hot water for several minutes, constantly stirring the eggs.
- Put caviar in a deep glass bowl. Insert the dough nozzles into the mixer (without whisk). Turn on the appliance at minimum speed, bring it to the tabs. In a few seconds, the film is wound on a whisk. To apply this method, you need to have certain skills.
- You can slightly incise the hawks, and carefully remove the eggs with a spoon or fork. Try to do this carefully so as not to damage the eggs.
As you can see, separating the film from the caviar is quite simple. The process will not take you more than 15-20 minutes.If the pails are not completely removed, the caviar will be bitter, the taste of the product will deteriorate.
Classic recipe
According to the classical method, caviar is salted in a "wet" way. The cooking time is 3 hours.
For the recipe you will need simple ingredients:
- caviar - 250 g;
- filtered water - 300 ml;
- salt - a tablespoon;
- sugar - 5 g.
The cooking process includes the following steps:
- Separate the caviar from the film, rinse it with running water, fold it onto a sieve, let it dry a little.
- Boil water, add sugar and salt. Make sure that the ingredients are completely dissolved, there are no crystals.
- Cool the water to 30-40 degrees. If this is not done, the caviar is simply boiled, the dish will turn out not tasty.
- Pour the eggs with the brine obtained, let it brew for at least 2 hours.
- Throw eggs on cheesecloth, the liquid should drain completely.
- Put caviar in jars and refrigerate.
Caviar prepared according to this recipe can be stored in the refrigerator for 2-3 days. If you want to increase the shelf life of the product, add sunflower oil. It should be refined, odorless, so as not to spoil the taste of caviar.
A simple option with vegetable oil
The recipe for salting caviar of red fish with vegetable oil is very popular. In this case, the shelf life of the product is increased to 2 weeks.
The right ingredients:
- caviar - 100 g;
- salt - 3 g;
- sugar - 3 g;
- vegetable oil - 5 g.
Cooking process:
- Separate the eggs from the film, rinse with cool water, dry.
- Transfer caviar in a glass container.
- Add salt, sugar, vegetable oil. Try to keep the ingredients all over the container, but do not mix caviar. In this case, the probability of damage to the integrity of the eggs is high.
- Close the container with a tight lid and put it in the refrigerator.
After 9 hours, you can eat caviar. According to this recipe, it turns out salted. If you like a richer flavor, add a little more salt.
How to quickly salt salmon caviar
If you need to quickly salt salmon caviar, use the following recipe:
- caviar - 500 g;
- coarse salt - 10 g;
- sugar - 3 g.
Cooking:
- Clean eggs from eggs, rinse with water.
- Place the product on a deep plate.
- Add the remaining ingredients.
- Gently mix the eggs, trying not to violate its integrity.
- Cover the bowl with a plate and place a load on it so that air does not penetrate. A half-liter jar of water is ideal.
- Put the container in the refrigerator.
Caviar is salted in a similar way for 5 hours. If the product does not have time to eat for 2 days, it can be put into the freezer. Caviar can be frozen only 1 time. From the temperature difference, eggs can burst.
Dry Ambassador
You can salt caviar in a "dry" way. In this case, the use of brine is excluded. The advantages of this method are obvious: the shelf life of the product is increased.
The following ingredients will be needed:
- caviar - 250 g;
- salt - 30 g;
- water - 1 liter.
The cooking process includes several stages:
- Boil water.
- Place the caviar (along with the hawks) in a sieve.
- Add 20 g of salt to boiling water, let it dissolve completely.
- In the resulting brine, lower the sieve with caviar (for 20-25 seconds).
- Remove the film so that the caviar does not bitter.
- Put the eggs in a glass or plastic dish, cover with salt.
- Be sure to mix.
- Put the product in the refrigerator.
The caviar prepared in this way will be ready in a couple of hours.
Royal with cream and onions
If you like culinary experiments, we offer the following caviar recipe.
We will need the ingredients:
- caviar - 250 g;
- onions - 1 medium-sized head;
- cream - 25 ml. A product of medium fat content (15-20%) is better;
- salt - a teaspoon;
- red and black ground pepper - 2 g.
Cooking process:
- Remove the film from the caviar, rinse thoroughly and dry.
- Transfer pink salmon caviar to a glass container.
- Chop the onion finely. It is better to choose a method of dicing.Add the finished product to the caviar.
- Sprinkle with salt (half a serving), add pepper, mix gently.
- Pour the cream over the cream, try to ensure that they are evenly distributed.
- Add the remaining salt. Mixing caviar is no longer necessary.
Such caviar is prepared for about 2 hours. After that, you can eat it.
Pink salmon caviar prepared in this way is very tender (due to cream). It can be used in salads or eat as an appetizer.
Salting of frozen pink salmon caviar
Delicious pink salmon caviar can be obtained from an frozen product. To prevent eggs from breaking, they must be thawed correctly. In this case, the main thing is not to rush.
Put caviar with a film in the refrigerator, leave it for at least 8 hours. The product will defrost in a natural way.
For the recipe you will need the ingredients:
- caviar - 0.5 kg;
- boiled water - 2 l;
- coarse salt - 100 g;
- sugar - 5 g;
- olive oil - 40 ml.
Cooking:
- Remove the film from the thawed product, place the caviar in a sieve, rinse with water.
- Heat 1 liter of water (temperature 40 degrees), dissolve in it half the salt and sugar.
- Dip the caviar in the brine for a few minutes.
- Drain the brine, start cooking a new one.
- Bring the water to a boil, add the remaining sugar and salt, cool the brine to 30 degrees.
- Place the eggs in the brine again. This time for 20-30 minutes.
- Drain, place the eggs on a towel, let them dry a little.
- Put the caviar in a jar, fill with oil.
If everything is done correctly, the caviar will turn out to be aromatic and tasty.
With lemon juice and herbs
This recipe is appreciated by real gourmet caviar. Immediately tune in to the fact that the cooking process will take at least 3 hours. But as a result, you get caviar, full of bright flavors.
List of ingredients:
- caviar - 0.5 kg;
- salt - 15 g;
- olive oil - 100 g;
- ground pepper - 3 g;
- lemon - 1 pc.;
- dill, parsley, basil - to taste.
Cooking:
- Clean the caviar from the film, rinse it with running water.
- Place in a glass container, add salt, sugar and pepper.
- Squeeze the juice from the lemon, mix with oil, pour the eggs.
- Mix all the ingredients well.
- Cut greens, sprinkle caviar.
- Put the product in the refrigerator for 2-3 hours.
Chefs prefer to use white pepper. It gives the dish an unusual aroma and bright taste.
Pink salmon caviar is a healthy product. Properly cooked caviar is no different from that sold in jars. Use our recipes and you will get the perfect dish.
