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Print this Recipe    Caviar

Caviar

1 cup (1/4 liter) fresh fish roe, preferably salmon
2 cups (1/2 liter) cold water
1/2 cup (125 ml) coarse salt

Spread a piece of coarse-mesh wire netting over a bowl. Break up
the roe and rub the pieces over the mesh so that the eggs, loosened
from the membrane, drop into the bowl.

Make a brine of the water and salt. Stir until the salt has
dissolved, then add the eggs and stir gently. Let the eggs stand
in the brine for 15 to 20 minutes.

Pour the eggs into a fine-meshed sieve and let them drain over a
bowl in the refrigerator for an hour.

Pack the caviar into a jar, cover closely, and refrigerate for 12
hours before serving. If it seems too salty, rinse briefly with
ice-cold water and drain. Tightly covered, the caviar will keep
in the refrigerator for about a month.

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