Pike caviar is a delicacy that is in no way inferior to red or black in taste. In Russia, for a long time, pancakes with this product were valued and only rich people could afford to buy it.
Properly cooked pike caviar will be amber in color and crumbly, such that it will not be a shame to serve it on the festive table.
It is necessary
- - 1 kg of pike caviar;
- - 4 tablespoons fine iodized salt;
- - 25-30 ml of sunflower oil;
- - colander;
- - gauze;
- - small jars, suitable for baby food.
Instructions
Step 1
Rinse the caviar bags from dirt, scales and other unnecessary elements. Then place them in a colander and scald them, gently rip open the yasties, then squeeze the caviar into a deep cup. For a more thorough disinfection, pour boiling water over the eggs and mix quickly, drain the water along with the floating debris.
Step 2
Fill the eggs with cool water and stir them with a fork to collect the remnants of the films on the teeth. Drain and place the caviar in cheesecloth to dry a little.
Step 3
Add salt to the pike caviar. Additional seasonings do not need to be used, as the final product will thus be tasty.
Step 4
Using a fork, beat the caviar thoroughly until the salt is completely dissolved. This procedure is quite tedious and can take 20-25 minutes until a white foam appears. You do not need to be afraid of it, it will be absorbed into the eggs, due to which, they will become larger and friable.
Step 5
Add two-thirds of sunflower oil to the salted caviar, which will give the product a presentation.
Step 6
Now pack the prepared caviar in clean small jars. And pour sunflower oil on top so that it covers the surface by 0.5-1 cm.
Step 7
Put the jars of caviar in the refrigerator, and after a couple of days it can be served on the table.
