What festive table can you imagine without red caviar? Trout caviar is a source of protein, iodine, polyunsaturated acids, vitamins A, E, D.
It is necessary
-
- Trout caviar
- salt
- sugar
- glassware.
Instructions
Step 1
If the caviar is still in the film and you do not have a special mesh for separating the eggs, then you can separate it manually. Heat the water to such a stage that it would be possible to touch the caviar with your hands. The water must be hot enough. Don't worry, the caviar will not boil, but will come off quite easily. Carefully peel the caviar with your fingers from the ossicle film. Then put it back on a sieve and rinse under cold running water. Allow water to drain.
Step 2
Put in a bowl, add salt and sugar to taste (for 2 tablespoons of salt, take 1 tablespoon of sugar). Mix well and leave to salt for 10-15 minutes. Then put it in a colander, let the excess moisture drain.
Transfer to a glass dish, close the lid and put in the refrigerator. You can eat in 3-4 hours. Bon Appetit!
