How to pickle trout caviar - a quick way

To prepare sandwich caviar, you can use either fresh or frozen caviar. Trout eggs are small, they do not suffer from freezing, and frozen caviar turns out no worse than fresh caviar.

The most important thing is to clean the caviar from films. In the case of trout caviar, you can combine the salting cleaning process, which significantly speeds up the preparation of this delicacy.

Place the trout caviar in a deep glass bowl and make several cuts in each film bag. Boil the brine in a saucepan:

• 1 l. water;
• 250 gr. salt;
• 100 gr. Sahara.

Let the brine simmer for 5 minutes until the salt and sugar dissolve completely. Then, you need to slightly cool the brine until just hot. Try the brine with your finger: it should not burn the skin, but still, it is better if it is warmer, on the verge of hot. This will speed up the pickling process if you are in a hurry and want to try caviar sandwiches today.

Pour warm (or hot, but not boiling water) brine over the trout eggs and let them sit for 30 minutes.

After this, take a mixer or fork and actively “beat” the water with the caviar.The film will wrap around the beaters of the mixer or fork, and all you have to do is drain the brine through a sieve or cheesecloth. There is no need to rinse the caviar; it will already be clean enough.

Let the caviar dry to get rid of excess liquid, and you can immediately make sandwiches, because according to this recipe, trout caviar is suitable for consumption.

To store in the refrigerator, add a little vegetable oil to the caviar, stir and place in a glass jar with a lid. Salted trout caviar can be stored on the top shelf of the refrigerator for up to two months. If you need a longer period, caviar can be stored in the freezer, but the packaging should be either a ziplock bag or a plastic container. It is strictly forbidden to store food in glass containers in the freezer.

Watch the video recipe on how to salt trout caviar for a long time: