Recipe for s alting pike caviar. Step by step recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

We are glad to welcome you again, dear readers and lovers of delicious food. We want to dedicate this article to caviar. Any self-respecting fisherman knows the recipe for s alting pike caviar. And for everyone else who doesn't know, we'll be happy to tell you. If properly s alted, it will have a beautiful amber color. The calorie content of this product is much lower than that of the usual red and black. This is because pike is a lean fish.

Another interesting fact: everyone used to know the recipe for s alting pike caviar, as it was valued more than black caviar, and was in no way inferior to it in taste. Pancakes with pike caviar were considered a classic recipe. It is quite crumbly and has a pleasant aroma.

So, how is pike caviar prepared, how to s alt it and cook different dishes? Now we will answer all these questions.

Pause Ambassador

Need to take:

• caviar – 300 g;
• water - 1.5 l;
• s alt to taste.

Dishes:

• bowl or deep container;
• can;
• colander;
• plain gauze;
• spoon;
• fork.

The recipe for s alting pike caviar is very simple, but the processing and preparation is quite laborious.

Cooking:

1. Put the caviar in a container, pierce the film with a fork. The film does not need to be removed.
2. Boil water and pour it into a bowl with caviar.
3. Stir very well with a fork until smooth. The film that wraps around the fork should be discarded.
4. Drain the water and replace it with cold water. Repeat this procedure several times.
5. Collect the remaining pieces of film with a fork using stirring movements.

The recipe for s alting pike caviar requires, in this case, filtration. To do this:

1. Pour the contents of the bowl into the can.
2. Stir with a long-handled fork. Continue until most of the caviar has settled.
3. Drain cloudy liquid.
4. Refill with cold water and drain, straining. Repeat the procedure up to ten times until the caviar is clean.

Drying and cooking

1. Take a colander and put gauze on it in an even layer.
2. Drain the contents of the can onto it and twist it slightly. While the water drains, keep your hand at the bottom of the gauze to control the drying process.
3. Expand, put everything into a container.
4. Add s alt to taste, stir.
5. Spread the caviar into jars, but not tightly.
6. Refrigerated for 6-8 hours.

It turns out very tasty such s alted pike caviar. The pickling recipe is really very complicated, but delicious. Try it and you won't regret it.

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Need to take:

• pike caviar - half a kilo;
• s alt - 3 tbsp. l.;
• sunflower oil - 100 ml.

Cooking:

1. Clean the fish, cut open the belly and pull out the ovaries.
2. Rinse the bags thoroughly from scales and dirt, mucus.
3. Remove the caviar from the bags, separate from the films. Rinse.
4. Put everything in a bowl and sprinkle with s alt.
5. Beat thoroughly with a fork until the s alt dissolves. Beat until foamy (about 20 minutes).
6. Pour in most of the sunflower oil, stir.
7. Spread the finished caviar into jars and evenly pour over the remaining oil.
8. Refrigerated for five days.

This recipe for s alting pike caviar is less time consuming. The finished dish can be used as a spread on sandwiches.

There are many types of s alting. We have already told you about complex cooking methods, but there are also those that take nothing time.

Pike caviar: recipe for s alting "Five minutes"

For those who cannot afford to buy red or black caviar, we suggest pickling caviar with pike. With this s alting, it acquires the color of amber, friability and a unique taste.

Need to take:

• caviar - 700 g;
• sunflower oil - 200 ml;
• s alt - to taste (about 150 g);
• onion-feather (or onion) -bundle (one head);
• a branch of birch or alder.

Cooking:

1. Place the ovaries in a jar and a half.
2. Cut the bark from the twig (it will serve as a fork).
3. Stir the caviar with it and remove the films.
4. Put caviar on a plastic bag or cling film. (You can also use a plastic or glass cutting board.)
5. Select the remnants of films, blood.
6. Put back into jar, season with s alt while controlling salinity.

7. Let stand for about 15 minutes in the shade or in the refrigerator with the lid tightly closed. (Pike caviar must be infused. How to s alt it - see for yourself. The ingredients indicate an approximate portion of s alt.)

   

8. Cut the onion very finely. Add to real caviar. (If you took an onion pen, then it is enough to chop it, while ordinary onion is best cut into small sticks. You can also combine these two types in a ratio of 1:10.)
9. Fill everything with sunflower oil.

If you want to get an oil spread, then you can do it differently. In this case, you need to take not vegetable, but butter. To do this:

1. 150 g melt over low heat or in a water bath for 15 minutes.
2. Pour the standing caviar with this mass.
3. Put in the refrigerator for half an hour.

So our pike caviar is ready. The s alting recipe here suggests more s alt, since the oil will also take some of it on itself. Bon appetit.

Bakedpate

Oh, how delicious this pike caviar is! We have already provided you with the pickling recipe with a photo, the turn has come to share wonderful recipes with her.

Need to take:

• caviar - 1 kg;
• breadcrumbs - 6-7 tbsp. l.;
• egg - 3 pcs;
• potatoes - 6 pcs;
• lemon juice - 1 tsp;
• margarine or butter - 50g;
• greens - bunch;
• s alt - to taste;
• pepper is up to you.

Cooking:

1. S alt caviar.
2. Chop greens finely.
3. Mix caviar, herbs, eggs, lemon juice. S alt and pepper.
4. Spread a baking dish with butter or margarine, sprinkle with croutons.
5. Put the caviar there. Smooth with a spatula.
6. Cook potatoes in their skins, cool, peel.
7. Make puree.
8. Spread the potato mixture evenly into the mold.
9. Chop the rest of the butter finely and put on the potatoes.
10. Bake in the oven for 15 minutes at 180 degrees.

Pate turns out just delicious, and pike caviar pleasantly crunches on the teeth. It can be spread on sandwiches or eaten on its own.

Cake

For her, you also need to s alt the caviar. You can cook it in any way of s alting that we have provided above.

Need to take:

• caviar - 400 g;
• onion - 1 pc.;
• milk - 100 ml;
• bread - half a loaf;
• oilcreamy - 30 g;
• greens - bunch;
• seasonings, spices.

Cooking:

1. Soak the bread in milk and mince with pre-s alted caviar and onions.
2. Chop greens finely.
3. Mix everything until smooth.
4. Butter the mold and put the whole mass there.
5. Bake for about half an hour in the oven.

For this recipe, it is best to use the Five Minute s alting recipe. The fact is that you yourself will be able to control the amount of s alt in the dish as a result.

Pike caviar: how to pickle, photo

Do you know what an egg is? In fact, it is an omelette or fish pancakes. A very satisfying dish that does not require special s alting of caviar, but we have found the best recipe that will make the dish lightly s alted and quite satisfying.

1. Clean the caviar from the films.
2. Pour 2 cups boiling water over and let stand for 10 minutes. Don't be afraid if she turns white.
3. Put on a sieve, let the water drain.
4. S alt to taste, add vinegar (1 cap). Add 2 tbsp. l. sunflower oil.
5. Leave for an hour.

During the infusion, you can start cooking the eggs.

Need to take:

• caviar – 250 g;
• milk - half a glass;
• egg - 1 pc.;
• sunflower oil - as much as you need;
• seasonings, spices.

Cooking:

1. Mix milk, egg, caviar, spices until smooth.
2. Hotfrying pan with oil and pour the resulting mixture into it, reducing the heat to a minimum. Close the lid.
3. Fry on both sides for 2-3 minutes.

That's all and done. We hope that our recipes will be useful to you, and you will continue to indulge yourself and your household with delicious treats.