Pike caviar is a very tasty and healthy product. It is very important to cook it correctly so that the caviar retains all its nutrients and has an amazing taste.
- pike caviar - 250 grams;
- onion - 1 piece;
- sunflower oil - 2 tablespoons;
- salt and vinegar to taste.
Pike caviar is cleaned of films, placed in a sieve and poured over with boiling water. It is very important not to overdo it. Half a glass of boiling water is enough for 1 kg of pike caviar. With this procedure, the remaining mucus is disinfected and rolled up.
The caviar is washed in cold running water, transferred to a jar, the neck is tied with gauze and then the jar is turned upside down.
Leave the jar in this position for about an hour to remove excess liquid. After that, season the pike caviar with chopped onions, then salt, pepper, vegetable oil and a bite. We serve the resulting appetizer to the table.
- pike caviar - 500 milligrams;
- any vegetable oil - 100 milliliters;
- salt - 2 tablespoons with a slide of spoons.
Preparation
If the pike is freshly caught, they carefully gut it, taking out the bags of caviar. Rinse them thoroughly and remove, freeing each egg from the film. Salt and begin to beat with a fork, removing the remaining film.
In time, this procedure will take 15 - 20 minutes. The surface of the caviar is covered with white foam. When the salt is completely dissolved, add half the amount of vegetable oil, mix and lay out in prepared small jars. Pour on top, about one finger wide, caviar with butter, cover with lids and send it to the refrigerator for 5 days. The caviar is ready to eat.
