Salting trout caviar

Salting trout caviar is a simple and exciting process with which you will get an incredibly tasty and appetizing delicacy for your home or holiday table. Red caviar can be salted in different ways. For you, we have prepared a proven culinary selection of ten quick and tasty recipes with step-by-step photographs.

How to pickle trout caviar quickly and tasty at home

We told you how to pickle trout caviar quickly and tasty at home in our proven step-by-step recipe with photographs. Be sure to take note and start the process. The finished caviar will be very tasty and attractive and will definitely not leave anyone indifferent.

1. 
   How to quickly and tasty pickle trout caviar at home? We remove the oyster with caviar from the trout.
2. 
   Let's begin the cleaning process. Add a teaspoon of salt to the caviar and pour in 500 ml of hot water. Leave for 5 minutes.
3. 
   We separate the eggs from the films with our hands.
4. 
   Then we place the caviar on a sieve and rinse under water. We remove the remaining films.
5. 
   In the remaining 500 ml of water, mix salt - 50 grams. We immerse the caviar here and salt it for 15 minutes.
6. 
   Drain the caviar in a colander and place it on a paper towel to dry.
7. 
   Then mix the product with olive oil.
   Now you know how to pickle trout caviar quickly and tasty at home. Take note!

---

Lightly salted trout caviar in eggs

Lightly salted trout caviar in eggs will delight you with its rich taste and attractive appearance. From this delicacy you will prepare the most delicious and colorful snacks. For pickling, use our proven culinary recipe with step-by-step photographs and a detailed description of the process.

Cooking time – 20 minutes

Cooking time – 10 minutes

Servings – 6

Ingredients:

• Trout caviar – 400 gr.
• Salt – 70 gr.
• Water – 1 l.
• Vegetable oil – 20 ml.

Cooking process:

Step 1. Remove the eggs with caviar from the fish. We also boil water and divide it into two parts. Add 50 grams of salt to one, 20 grams to the second.

Step 2. Place caviar in eggs in water with less salt. Leave for 2 minutes and then use your hands to separate the eggs from the films.

Step 3. Wash the caviar in clean water and remove all remaining films.

Step 4. Pour the second brine over the caviar and leave for 10 minutes, then place it in a colander again.

Step 5. Transfer the caviar to a paper towel or gauze and let it dry.

Step 6. Next, transfer the product into a jar and mix with vegetable oil.

Step 7. Lightly salted trout caviar in eggs is ready. You can treat yourself!

How to quickly and tasty pickle trout caviar in brine

We shared how to quickly and tasty pickle trout caviar in brine in our proven step-by-step recipe with photographs. Be sure to take note and start the process. The finished caviar will be incredibly tasty and attractive. It's perfect for holiday appetizers.

Cooking time – 30 minutes

Cooking time – 15 minutes

Servings – 8

Ingredients:

• Trout caviar – 500 gr.
• Water – 1 l.
• Salt – 2 tbsp.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Extract red caviar from trout.

Step 2. Transfer the product to warm water to remove all films.

Step 3. First, separate the films from the eggs with your hands, then actively mix with a whisk. This way all the films will remain on the rim.

Step 4. Place the caviar on a fine metal sieve and rinse until the water is clear.

Step 5. Prepare the brine. Dissolve salt in boiled water. Immerse the caviar here for 15 minutes. Then we put it back on the sieve.

Step 6. Place the finished caviar into jars, add vegetable oil and mix.

Step 7. You learned how to quickly and tasty pickle trout caviar in brine. Take note!

Spicy pickled trout caviar

Spicy pickled trout caviar is a great culinary idea that is definitely worth taking note of. The finished red caviar will be incredibly bright, aromatic and appetizing. It can be used for sandwiches and other cold snacks. Try our proven recipe.

Cooking time – 1 day

Cooking time – 25 minutes

Servings – 4

Ingredients:

• Trout caviar – 200 gr.
• Water – 500 ml.
• Salt – 40 gr.
• Granulated sugar – 15 gr.
• Bay leaf – 1 pc.
• White peppercorns – 4 pcs.
• Sweet peas – 5 pcs.
• Cloves – 3 pcs.
• Ground ginger – 1 pinch.

Cooking process:

Step 1.Pour water into a saucepan or saucepan. Add salt, sugar and all the spices from the list here.

Step 2. Boil the brine after boiling for a couple of minutes, then cool, covering with a lid.

Step 3. Next, strain the spicy brine through several layers of gauze.

Step 4. We wash the trout eggs under water and separate them into eggs, removing all the films.

Step 5. Pour the spicy brine over the caviar and leave for 20 minutes, then pour onto cheesecloth. Let it dry a little.

Step 6. Next, put the product in a glass jar. Place in the refrigerator for a day.

Step 7. Spicy salted trout caviar is ready. Serve and enjoy!

Salting trout caviar using a whisk

Salting trout caviar using a whisk is an easy-to-use and versatile culinary option that is definitely worth taking note of. The finished red caviar will be very bright, tasty and appetizing. It can be used for sandwiches, salads, tartlets and other cold snacks.

Cooking time – 35 minutes

Cooking time – 15 minutes

Servings – 8

Ingredients:

• Trout caviar – 500 gr.
• Salt – 2 tbsp.
• Granulated sugar – 1 tbsp.
• Vegetable oil – 2 tbsp.
• Water – 1 l.

Cooking process:

Step 1. Take out the caviar eggs from the trout and immerse them in warm water.

Step 2. Carefully separate the film from the eggs with your hands, then mix thoroughly with a whisk. This way we will clean all the eggs.

Step 3. The films will remain on the rim; we remove them.

Step 4. Rinse the caviar until the water becomes clear.

Step 5. Next, transfer to a colander.

Step 6. In a separate bowl, mix salt and sugar in boiled water. Immerse the caviar here and leave for 15-20 minutes.

Step 7. After the specified time, place it in a colander again and dry it further with paper towels.

Step 8Transfer the caviar to a jar, add vegetable oil and stir. Close the lid and put it in the refrigerator.

Step 9: Salting trout eggs using a whisk is complete!

Dry salting of trout caviar

Dry salting of trout caviar can be done even by beginners. To do this, take note of our proven step-by-step recipe with photographs. The finished product will be incredibly bright in taste and attractive. Use to make holiday appetizers.

Cooking time – 4 hours

Cooking time – 15 minutes

Servings – 6

Ingredients:

• Trout caviar – 500 gr.
• Salt – 50 gr.
• Granulated sugar – 25 gr.

Cooking process:

Step 1. Measure out the required amount of caviar and clear it of films in the most convenient way for you.

Step 2. For example, you can immerse the caviar in warm boiled water. Next, break the eggs with your hands or a whisk.

Step 3. Transfer the product to a fine sieve and rinse in cold salted water.

Step 4. In a bowl, mix the prepared caviar with salt and sugar. Mix thoroughly, trying not to damage the eggs. Leave for 10 minutes.

Step 5. After the specified time, transfer the caviar to gauze. Allow all excess liquid to drain.

Step 6. Then transfer the caviar to a jar. Close the container with a lid. Place in the refrigerator for 3-4 hours.

Step 7. Dry salting of trout caviar is completed. Try it at home!

Lightly salted trout caviar with vegetable oil

Lightly salted trout caviar with vegetable oil has a rich taste and attractive appearance. From this delicacy you will prepare the most delicious and colorful snacks. For pickling, use our proven culinary recipe with step-by-step photographs and a detailed description of the process.

Cooking time – 30 minutes

Cooking time – 15 minutes

Servings – 8

Ingredients:

• Trout caviar – 400 gr.
• Salt – 2 tbsp.
• Granulated sugar – 1 tbsp.
• Water – 1 l.
• Vegetable oil – 2 tbsp.

Cooking process:

Step 1. Remove eggs with red caviar from fresh trout.

Step 2. Immerse the eggs in warm boiled water.

Step 3. Carefully remove the joints with your hands to separate the films.

Step 4. Mix the product with a whisk. This way all the films will be wound around the device, and we will get completely cleaned eggs.

Step 5. Next, carefully drain the water from the caviar. Rinse several times until the water is clear.

Step 6. Prepare the brine. In a liter of boiled water, mix salt and sugar until completely dissolved.

Step 7. Dip the prepared caviar into the brine and leave for 15 minutes.

Step 8. Transfer the caviar to a colander and let the water drain.

Step 9. Then dry the eggs with paper towels.

Step 10. Transfer the prepared product into a jar and fill it with vegetable oil, mix gently.

Step 11. Close the lid and store in the refrigerator.

Step 12. Lightly salted trout caviar with vegetable oil is ready. Help yourself!

Pickling rainbow trout caviar with salt and sugar

Salting rainbow trout caviar with salt and sugar is a proven culinary option that is definitely worth taking note of. Ready red caviar will be very bright, tasty and will add variety to your home or holiday table. To prepare, use our proven recipe.

Cooking time – 10 minutes

Cooking time – 5 minutes

Servings – 20

Ingredients:

• Trout caviar – 200 gr.
• Salt – 30 gr.
• Water – 150 ml.
• Granulated sugar – 7 gr.

Cooking process:

Step 1. Prepare the necessary ingredients.

Step 2. For the brine, combine hot water with salt and sugar.Stir to dissolve dry ingredients. Let the brine cool.

Step 3. Place the caviar, previously cleared of ostriches, on a sieve with several layers of gauze. Rinse under water.

Step 4. Clean the caviar from all visible specks.

Step 5. Next we transfer it to a jar. Fill with cooled brine and put in the refrigerator for 2 hours.

Step 6. After 2 hours, put the caviar back on the sieve and let the water drain.

Step 7. Salting rainbow trout caviar with salt and sugar is completed. You can try!

Quick, lightly salted trout caviar “Pyatiminutka”

Quick, lightly salted trout caviar “Pyatiminutka” will delight you with its rich taste and attractive appearance. It is not difficult to prepare this delicacy. To do this, use our proven culinary recipe with step-by-step photographs and a detailed description of the process.

Cooking time – 10 minutes

Cooking time – 5 minutes

Servings – 20

Ingredients:

• Trout caviar – 10 pieces.
• Salt – 500 gr.
• Water – 2.5 l.

Cooking process:

Step 1. It is best to clean the eggs in portions, and not all at once. So we put three or four crusts in a pan with high sides.

Step 2. Next, you can mix the dough using the attachments of a mixer for kneading the dough, using low speed.

Step 3. This way the film from the eggs will be wound around the nozzles and the eggs will be released. We repeat the procedure with the remaining joints.

Step 4. Now let's start preparing the brine. Dissolve the salt in water and test the solution using peeled, clean potatoes. We put it in brine. If it floats close to the surface, the brine is ready. Then you need to boil it and cool it.

Step 5. Cool the brine to room temperature and immerse the prepared caviar here for exactly 5 minutes.

Step 6. Next, place the caviar on cheesecloth to remove excess moisture.

Step 7We put the treats in jars and bags.

Step 8. Quick lightly salted trout caviar “Five Minute” is ready. You can try it or use it in making snacks.

Hot salting of trout caviar

Hot salting of trout caviar is an interesting culinary option that is definitely worth taking note of. The finished red caviar will be very bright, tasty and appetizing. It can be used for sandwiches, salads, tartlets and other cold snacks.

Cooking time – 20 minutes

Cooking time – 10 minutes

Servings – 10

Ingredients:

• Trout caviar – 500 gr.
• Salt – 100 gr.
• Water – 2 l.

Cooking process:

Step 1. We make two brine: cold and hot. To do this, mix 50 grams of salt in a liter of water.

Step 2. First lower the caviar ribs into cold brine for cleaning. Mix with your hands, separating the eggs from the films. Next we put it on a sieve.

Step 3. Also for hot brine, mix 50 grams of salt in a liter of water. Warm up to 60 degrees.

Step 4. Dip the caviar into hot brine. We do this quickly so that the eggs do not cook.

Step 5. We continue to separate the eggs in the brine using nitrile gloves.

Step 6. Transfer the caviar to a fine metal sieve and then to cheesecloth to remove all moisture.

Step 7. Using tweezers, remove the curled films.

Step 8. Next, transfer the caviar into a glass jar and put it in the refrigerator until it cools.

Hot salting of trout caviar is completed. Help yourself!