Trout caviar consists of one third of pure protein, it is very small in size, only 2-3 mm in diameter, which is much smaller than the product of its counterparts. It is believed that the smaller the caviar, the healthier it is. New Year's holidays are approaching and thanks to this simple recipe you can decorate your table with this healthy and tasty product.
It is necessary
- 4-5 st. l. salt
- 300-400 g fresh trout caviar
- colander with fine holes
- 1 tbsp. l. vegetable oil
- empty jar 0.5 l
- deep saucepan
Instructions
Step 1
Heat cold water to a temperature of 60 degrees, pour it into a deep saucepan so that the colander placed in it is half full of water.
Step 2
Put 2 tablespoons of salt in a saucepan and mix thoroughly.
Step 3
Take 300 g of fresh caviar and put it in a colander and dip it all in a pot of salted water.
Step 4
Then we mix the caviar and thanks to the warm salted water, the eggs begin to easily separate from the film. When the eggs are completely separated, we repeat the procedure, only the water temperature for the second time should be slightly higher - 70 degrees. We also put 2 tablespoons of salt in it and mix thoroughly. Place the colander with already separated eggs in a saucepan. Let it brew for 20 minutes. Then we remove the water and let the caviar drain and dry. When everything is ready, we transfer the product to a 0.5 l jar and add tbsp. vegetable oil so that the caviar does not dry out in the refrigerator and does not become aired. The jar must be closed with a lid or cling film.
