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If you come across caviar in chilled trout, you can salt it. To do this, we will need: 1 liter of warm water (40-50 degrees) 2 tablespoons of salt 1 tablespoon of sugar First, prepare the brine (brine): dissolve 2 tablespoons of salt and 1 tablespoon of sugar in water. If you do not eat sugar, you can omit it. Ideally, boil the water, add all the ingredients, and then cool it to the desired temperature. Next, send our skeins to the brine, the skein is the same film (bag) in which the trout caviar matures. You will need a whisk, the film will wrap well on it. Take the whisk and start stirring vigorously, do not be afraid, the caviar will not be damaged much, but the whole skein will wrap around the whisk. The caviar will need to be in the brine for 5 minutes, then it will be slightly salted. If you want the caviar to be saltier, keep it in the brine longer. Then throw the caviar into a colander, gauze or paper towel. The remains of the strip can be removed with a paper towel or tweezers. That's it, the caviar is ready! Then put it in containers, if you want to store it, pour a teaspoon of oil on top. It can also be frozen. Enjoy your meal. ‼️This recipe is suitable for chilled, not frozen caviar