We salt caviar at home (pike, perch, carp, pike perch) - lightly salted or lightly salted caviar.

Lightly salted or lightly salted caviar is made in cases where it does not need to be preserved for a long time. We offer an easy homemade recipe for salting caviar. Caviar prepared in this way can be stored in a refrigerator for no more than 3-4 days. It tastes best if served immediately after pickling.

Ingredients: fish roe, salt

Note that the recipe is suitable for both lightly salted river fish caviar (pike, catfish, pike perch, carp...) and red caviar.

How to cook lightly salted caviar.

Separate fresh caviar from the film and carefully roll through a meat grinder. Make sure that the holes in the lattice are larger than the eggs themselves.

Brew brine for caviar. For 1 liter of water – 50-70 grams of salt. Let the brine boil, then wait until it cools to 60-70°C.

Pour the brine over the caviar and leave for 20–30 minutes.

Now strain using cheesecloth or a sieve.

Serve the caviar beautifully: with fragrant lemon slices, juicy green salad leaves and/or chopped green onions. You can season the caviar with butter and serve with pita bread, pancakes or on white bread. Bon appetit!

Video: How to cook pike caviar using the hot method.