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How to pickle pink salmon caviar - five minutes

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Kitchen World
Calorie content 159.2 kcal
Portions 2 port.
Cooking time 40 minutes
Proteins * 30.6 gr.
Fats * 15.8 g
Carbohydrates* 1 gr.
* per 100 gr. product
How to pickle pink salmon caviar - five minutes
Content

Home-salted pink salmon caviar is an original and pleasant-to-taste product that differs significantly from the store version. Suitable for sandwiches and other cold snacks.

Ingredients

Cooking process

step 1 out of 7
Carefully cut the pink salmon abdomen and extract the caviar from there.
step 2 out of 7
We wash the product with cold water.
step 3 out of 7
Next, the eggs must be removed from the ovaries (thin but strong shell). You can do this with a sieve, rubbing the ingredient on it.
step 4 out of 7
You can also remove the ovaries by flooding them with water and scrolling with a whisk.
step 5 out of 7
After removing the film, rinse the remaining eggs under water and dry them by placing them on a napkin.
step 6 out of 7
Next, boil two glasses of water, which are then mixed with salt. Cool the resulting brine to room temperature and fill the eggs with it. We insist for 20-25 minutes.
step 7 out of 7
We drain all the liquid from the caviar, stir the product with vegetable oil and cool it. Done, you can try!

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