How to cook red caviar from trout. Express recipe for spicy trout

If, when buying a whole trout, caviar was caught in it, many chefs prefer to pickle it. Such a product is not stored for too long: from several days to 2 months (depending on the method of preparation).

Salted caviar can be served as a snack, decorate salads or sandwiches with it, stuff pancakes. The salting process itself requires a minimum of effort and a small amount of time for cooking.

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cleaning

Before salting trout caviar at home, it must be cleaned of the film. For this you can:

• Pass the caviar through a specialized colander with large holes so that the film remains on it. Most often this method is used in industry.
• Dip the caviar in a sleeve of several layers of gauze, and rinse it with clean cool water until the film comes off.
• Dip the caviar in a container with water and separate the eggs from the film manually. This is the longest, but the most effective method clean the trout caviar.

Regular salting

To salt trout caviar, you must:

• Throw the washed caviar into a colander and let the water drain. Then spread on a wide dish.
• Mix sugar and salt in a 1:2 ratio and sprinkle the caviar evenly. After 15 minutes, put it back in a colander and let the released liquid drain.
• Salted caviar should be put in a glass container and sent for storage in the refrigerator. After 4 hours, the product will be ready for use.

Caviar salted in this way can be stored in the refrigerator for up to 2 months.

If the caviar turned out to be too salty, it can be washed with water immediately before use. room temperature- excess salt will go away. Caviar should not be washed before storing it in the refrigerator.

Salting in brine

You can cook salted caviar with brine. To cook brine, you must:

• Pour 2 tablespoons of salt and 2 teaspoons of sugar (without a slide) into a glass of water.
• Bring the brine to a boil. Maintain temperature until salt and sugar are completely dissolved.
• Cool the broth to room temperature and pour it into a glass container.

For salting caviar in brine, you should:

• Dip the caviar into the cooled brine.
• Soak the eggs in saline for an hour.
• Rinse the caviar lightly warm water. Pack in a glass container, cover with a lid and store in the refrigerator.

Caviar salted in brine keeps fresh for 1-2 days. This method is good for fast food salted caviar, which will be used immediately.

Trout caviar is not only surprisingly tasty, but also very healthy snack. It can be spread on a loaf and bread, wrapped in pancakes, and also added to salads for a new taste experience. However, not all housewives know how trout caviar is salted. In fact, there is nothing complicated in this process. You just need to strictly follow the instructions below.

Where to begin?

We go to the nearest grocery store or supermarket for fresh caviar. It should be packed into the container as tightly as possible. If you are a beginner and have no idea how to pickle trout caviar, then it's okay. Now we will tell you how it is done.

Training

If you do not have a special sieve at home designed to separate the eggs from the film, then you will have to do this manually. Of course, the first time this process can take several hours.

Practical part

We put the caviar in a bowl of hot water and carefully separate the eggs with our hands. Try to find the optimal temperature so as not to burn your fingers. As soon as all the eggs are cleaned, it is necessary to drain the liquid and rinse them in cold tap water.

How to salt trout caviar - method number 1

Step one

We drain all the water from the bowl, and transfer the caviar to a deep plate, sprinkled with sugar and salt on top. You can choose the quantity of these products yourself. But at the same time, the ratio of salt and sugar should be 2: 1. Mix the ingredients, leave in this state for literally 15 minutes. Then we throw the resulting mass into a colander and let the liquid drain completely.

step two

Prepare a glass container. In it, we carefully shift the caviar. It remains to close the dishes with a lid and put in the refrigerator. After just 4 hours, salted trout caviar will be ready to eat. It can be stored in the refrigerator for up to two months. During this time, it will not lose its freshness. If you have tried caviar and realized that you have salted it, then just rinse it with warm boiled water before serving. We wish you bon appetit!

Method number 2

Answering the question “How to salt trout caviar?”, One cannot fail to mention the second option. In this case, you will need a saline solution, which is popularly called "brine". It is prepared from salt and sugar (2 tablespoons of each ingredient) with the addition of a glass of water. Caviar is poured with brine only when it has completely cooled down. After that, we give the future snack at least 1 hour so that it is well infused. That's all culinary secrets. At the same time, you must take into account the fact that caviar salted in this way is stored for only a few days.

Additionally

It remains to voice the most important point regarding both methods. The fact is that salting of trout or its caviar should not be done in a metal container. It is best to give preference to glassware. Otherwise, salted caviar will have an unpleasant metallic taste, which will greatly spoil it. Now you know how to salt trout caviar at home. You can choose any method or experiment by trying each of them in turn.

How to salt caviar yourself? There is nothing easier if you follow all the tips and tricks. By preparing this delicacy yourself, you can get the most out of it. And also it will be much tastier than the store-bought finished product, and, which is important for most gourmets, several times cheaper. Naturally, the final result of your work will depend on the quality of the raw materials, as well as on the chosen recipe.

In order for home-cooked trout caviar to be of excellent quality, you need to learn how to choose red fish correctly. In order not to spoil finished product the following recommendations must be followed:

• Buy trout in the form of a whole carcass.
• Always buy a female. Its distinguishing features are: light-colored skin and rounded shapes (torso and head).
• The male has a pointed and predatory body.

In order for the taste of homemade caviar to be unsurpassed, simple rules must be followed.

Basically, the quality of the ingredients used affects the final result of salting red caviar at home. For salting, both fresh and frozen raw materials are used. If the product is frozen, then before salting, it must be properly prepared. So that the eggs do not lose their shape after thawing and palatability, they must be thawed slowly - first, stand for about twelve hours on a shelf in the refrigerator, and then at room temperature, until completely defrosted.

Before preparing the workpiece, it is necessary to prepare all the necessary utensils and equipment. This can be a jar of glass or any material that is not amenable to oxidative processes, in which the finished product will be stored. You will also need a sieve for washing eggs and a good knife.

If the trout caviar turns out to be too salty, then washing it with black tea or boiled water will help get rid of excess salt.

Store homemade salted caviar in the refrigerator. It is not recommended to do this for more than 75 days.

How to properly clean the product

Before salting the trout caviar, it must be cleaned of the protective film. Manual cleaning in this case is not suitable, as it is a rather lengthy and painstaking process.

How to easily clean a trout

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With gauze

To do this, you need to fold a large gauze flap four times and place the caviar in the middle. This gauze is then lowered into a pot or bowl of water at room temperature and rotated. Thus, the ovary will begin to gradually separate, and its parts will remain on the gauze. The method is convenient and simple. The downside is the long cooking time.

Hot water

Pour the caviar for a couple of seconds hot water. Thanks to this, all the films will separate from the eggs. The method is quite fast, but requires additional selection of pieces of film that are in the caviar.

With a massage

The method is very neat, but long and painstaking. The protective film is cut with a knife in two or into several pieces, and the eggs are gradually removed from there.

Whisk

We cut the film in several places and fill the caviar with warm water. Then lower the whisk there and start stirring slowly. As a result of such actions, pieces of yastyk will be wound around the whisk. At the end of whipping, we throw the caviar on a sieve, and select the remaining particles of the film with our hands.

All of these methods have clear advantages and disadvantages.

Classic cooking recipe

To salt trout caviar at home in this way, you will need the following ingredients:

• trout caviar;
• water;
• salt.

Then prepare a strong saline solution (brine). To do this, you need to pour into a saucepan right amount water and bring it to a boil. Then add salt to it, at the rate of 300-400 grams per 1 liter of water. You can use any salt, but sea salt is preferable. The brine must be boiled for 5-10 minutes.

After that, the resulting brine must be cooled to room temperature. Be sure to control this process, as using too hot water will cause the eggs to simply boil.

The next step is to soak the eggs in saline for 5-8 minutes. This product is recommended to be consumed within a few days. The aging time of caviar in brine will depend on how long you plan to store the finished product.

If the estimated shelf life is about 30 days, then it is necessary to keep caviar in brine for about half an hour. After draining the brine, the caviar should be allowed to brew for about 12 hours.

Express salting method

This recipe involves the use of the following ingredients:

• caviar;
• salt;
• sugar.

To salt caviar in this way, it must first be placed in any dish and covered with a mixture of salt and sugar, in a ratio of 2: 1. Mix thoroughly and leave alone for a while (about 10 minutes). After that, the caviar should be transferred to gauze and allowed to escape excess liquid. This process takes an average of 15-20 minutes.

Then the caviar must be placed in any dish suitable for this, for example, glass jar and put in the refrigerator. Red caviar prepared in this way can be eaten after 3-4 hours. The dish prepared according to this recipe is lightly salted and incredibly tender, with pronounced taste.

Spare salting option

For this recipe you will need:

• trout caviar;
• water - 1 liter;
• sea ​​salt;
• vegetable oil (olive and sunflower) - 1-2 tbsp. l.

Recipe:

1. I'm preparing the brine. To do this, bring water to a boil and cool. Drops into the water raw potatoes or an egg. Then, while stirring, gradually add salt to the water. The brine is considered ready after the potato or egg floats to the surface.
2. Pour caviar with ready-made brine for 15 minutes. Then put it on a sieve to dry.
3. We transfer the dried caviar to a jar, pour oil on top and put in the refrigerator. It can be eaten within a few hours.

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Video: Salting trout caviar at home

It has long been known that red caviar is very tasty and useful product. Consider how to salt trout caviar at home. Caviar is an excellent filling for pancakes, an ingredient vegetable salads, it's for real royal dish. You can simply spread it on top of a sandwich. Although the process of salting this delicacy at home is absolutely not difficult, for many housewives it is a secret with seven seals.

Preliminary preparation

Let's analyze the algorithm for salting caviar. First of all, you need to buy fresh trout caviar in the nearest supermarket or specialized fish store. Let's pay attention to the density of laying caviar in a container. The most dense styling will be correct. After that, it is necessary to select a special sieve that separates the eggs directly from the film. If there is no such sieve at home, then the tragedy did not happen - the process of cleaning the eggs is quite simple. The first pancake may turn out to be a lump, but in the case of salting caviar, even a lump can turn out to be quite tasty, even if you do it for the first time. We put the cleaned caviar in a container with hot water (not boiling water) and begin to separate the eggs manually. Having finished the process of cleaning the eggs, drain the water from the bowl and rinse the cleaned eggs with running cold water. Now consider how best to pickle tender trout caviar.

How to salt trout caviar

But how is it more convenient to salt fresh trout caviar at home? Which one to use, each hostess (or owner) must decide for herself individually. The main condition for the correct salting process, both in the first and in the second case, is that the caviar should not be in a metal bowl. Otherwise, the caviar will acquire a metallic taste. It is necessary to use ceramic dishes or, best of all, glass. In addition, be sure to store caviar in the refrigerator, but do not allow it to freeze.

Perhaps none festive feast can not do without sandwiches with red caviar. This delicacy today can be purchased at any supermarket, but not always hidden behind beautiful packaging. quality product. If you decide to treat yourself and your guests to tasty and, most importantly, healthy trout caviar, then we suggest salting it yourself. Fortunately, this is not too difficult a task.

A few secrets of salting trout caviar

• In many ways, the successful result of salting trout caviar at home depends on the quality of the ingredients. You can salt both fresh and frozen caviar. The latter must be properly thawed before cooking - keep the caviar in the refrigerator for 12 hours, and after that, leave it at room temperature to completely defrost.
• Before proceeding to the main stage, you need to prepare the necessary equipment, namely a glass jar or other container made of non-oxidizable material in which the finished product will be stored, a sieve for washing caviar, a sharp knife.
• If the caviar suddenly turns out to be very salty, do not worry, because washing it with boiled water and black tea can remove excess salt.
• It is recommended to store home-salted trout caviar in the refrigerator for no more than 75 days.

Salting trout caviar in the classic way

You will need:

• trout caviar,
• sea ​​salt - 60 grams,
• sugar - 30 grams,
• water - 1 liter.

Cooking method

• We put the trout caviar right in the yastik (bag) into a sieve. Rinse under cold water, removing the hymen. You can get rid of the chaff by carefully cutting the bags with a sharp knife, then do not forget to rinse with salted water, because when in contact with fresh water, the caviar becomes tougher.
• Dissolve salt and sugar in warm water.
• We lower the caviar into the brine. In terms of volume, it should be 2 times less.
• After 10 minutes, we try the caviar. If it seems not salty enough to you, then leave the caviar for a while, but the total salting time should not exceed 20 minutes.
• We discard the finished salted caviar in a colander. Let excess moisture drain. Transfer to prepared container. We clog. After a couple of hours, we take a sample, and send the rest of the delicacy to the refrigerator.

Another recipe for salting trout caviar

The advantage of this salting method is that you do not have to pre-clean the caviar from the film, this will happen during the cooking process.

You will need:

• trout caviar,
• non-iodized salt - 12 tablespoons,
• sugar - 1 tablespoon,
• water - 1 liter.

Cooking method

• Pour water into an enamel or glass pan. Add salt and sugar. Bring to a boil, making sure that the spices are completely dissolved.
• We cool the brine to 55 degrees and immerse the caviar in it right in the bags. We beat with a whisk. In the process, the films will be wound onto the whisk.
• Having freed the caviar from the films, we leave it to settle down. After 5 minutes, we begin to try to achieve the desired salting. After a maximum of 20 minutes, drain the brine, and discard the caviar in a colander.
• After all the excess moisture has drained, you can transfer the finished delicacy to a glass cork jar. The red caviar prepared according to this recipe should be eaten within 2-3 days, if for some reason this is not possible, then send it to the freezer, otherwise the delicacy will become unsuitable for consumption.

There is another way to salt trout

You will need:

• trout caviar,
• water - 1 liter,
• salt, in fact
• vegetable or olive oil - 1-2 tablespoons.

Cooking method

• At the very beginning, we prepare the brine. To do this, bring water to a boil. We take it off the fire. Let's chill a little. Put in a pot a peeled raw potato or raw egg. Add salt gradually, stirring constantly. As soon as the egg / potato floats, the brine is ready.
• We wash the ovaries. Put in a bowl. We leave one serpentine nozzle on the mixer (the one used for kneading dough). At low speeds, apply to the bag with caviar. In just a few seconds, the film will be wound on the nozzle, and the eggs will be released.
• Fill the caviar with the prepared brine. We leave for a quarter of an hour. After drying, lay the caviar in a colander or on a towel for a couple of hours.
• We put the dried salted trout caviar in a jar. Add some corn or olive oil. We put it in the refrigerator. In just a couple of hours, you can enjoy the extraordinary taste of caviar!

A quick recipe for salting trout caviar

You will need:

• trout caviar,
• salt - 50 grams,
• sugar - 25 grams.

Cooking method

• We remove the caviar from the films in one of the ways proposed above to your attention.
• We shift the "red beads" into a sieve. Rinse with cold salted water.
• In a bowl, mix the caviar with salt and sugar. Carefully, but trying not to damage the eggs, mix. We leave for 10 minutes.
• After the specified time, we shift the caviar to gauze. Allow all excess liquid to drain.
• After we send the dessert in a glass jar. Close the container with a lid. We put it in the refrigerator. After 3-4 hours, you can take a sample. Caviar, salted in this way, is unusually tender and lightly salted. Enjoy your meal!