Caviar sandwiches are a traditional delicacy. Caviar is not only tasty, but also healthy. It improves blood circulation, boosts immunity and reduces the likelihood of cardiovascular disease. You can buy ready-made caviar in the store, or you can pickle it at home.
It is necessary
-
- 500 g of caviar;
- 1 liter of water;
- 80-90 g of salt.
Instructions
Step 1
Rinse the caviar bags under running water, place in a deep bowl and cut in several places with a sharp, thin knife.
Step 2
Prepare brine - salting solution. To do this, boil water, remove from heat and let it cool slightly. Peel medium-sized potatoes, place them in water and start adding salt. As soon as the potatoes float, the brine is ready. When salting caviar, do not be afraid to oversalt the brine, the main thing is not to overexpose the caviar in the solution later.
Step 3
Remove the potatoes, pour the brine over the caviar and begin to stir with a fork or whisk like an omelette. Remove the film as it wraps around the fork or whisk. The caviar mixing process takes from five to ten minutes and depends on the purpose for which you are preparing the caviar. If for long-term storage, then keep it in brine for longer, and if you intend to immediately serve it to the table, then five minutes is enough. In this case, caviar will turn out to be lightly salted, and it can be stored in the refrigerator for no more than two to three days.
Step 4
Drain the brine from the salted caviar and remove the remaining pieces of film that are not wrapped around the whisk or fork. Then place the caviar in a colander or sieve and let the water drain well. Transfer it to cheesecloth folded in several layers, tie with a bag and hang for twenty to thirty minutes to dry. The drying process is just as important as salting. The graininess of the caviar depends on it.
Step 5
To dry the caviar, you can not hang it in gauze, but spread it on a towel in a thin layer, flatten it with a spoon and allow excess moisture to be absorbed by blotting from above.
Step 6
Transfer the caviar to clean jars, close the lid and refrigerate. After five to six hours, the caviar will be ready for use.
Step 7
For long-term storage, the caviar should be kept in brine for ten minutes, and after drying, put in sterilized jars, pour a thin layer of vegetable oil and put in the freezer. In terms of taste, such caviar will be slightly worse, but it can be prepared for future use and consumed as needed.
