Cutting pink salmon is not difficult, so most housewives prefer to buy the fish whole, and as a bonus, they may get caviar inside. To prepare a popular delicacy from it, you just need to know how to pickle pink salmon caviar at home. However, to do this, some subtleties must be taken into account, otherwise the product will be irrevocably damaged.
- As a rule, preparing caviar for salting is the same for all recipes, but after that you need to specifically target it.
- Tricks for cutting pink salmon and preparing caviar include:
- Before cleaning pink salmon, its belly is opened with a knife with extreme caution, because there may be caviar inside. It is also important not to damage the integrity of the film protecting the eggs.
- Caviar eggs are salted no later than 24 hours after they have been removed from the fish.
- Before salting begins, the caviar is carefully removed from the eggs (films), if required by the recipe.
- After removing the film, the eggs are washed very thoroughly at least three times.
- Before salting begins, they are dried a little, even when a wet salting recipe is used.
- The shelf life of the finished product and the time after which it can be consumed vary depending on the methods of preparation and storage. For example, if we salt pink salmon caviar without oil and store it in a regular refrigerator, the period will be 2-3 days.
Pink salmon caviar - a classic salting recipe
The standard technology for preparing caviar is not complicated. Brine in in this case includes only 3 ingredients: water, salt and sugar.
What you will need:
- 1 liter of water;
- 2 tbsp. rock salt;
- 1 tsp Sahara;
- 400 g caviar.
Take a deep pan, fill it with water, then pour salt and sugar into it and place it on the stove. The brine is brought to a boil and stirred gently. After the water boils, the pan is removed from the burner. It must be cooled to a temperature of approximately 40-50 degrees, otherwise the caviar will cook in hot water.
Pre-cleaned caviar is transferred to a saucepan and salted for 15 minutes to obtain lightly salted caviar. For those who like more salty taste, you can keep it for another half hour, then the brine is poured out.
Salting caviar in the fastest and easiest way
There is another primitive recipe for preparing red caviar at home, even without using brine. Cooking time is about 5 hours.
What you will need:
- 500 g caviar;
- 2 tsp salt;
- 0.5 tsp Sahara.
The caviar is peeled from the film and placed in a deep plate, salt and sugar are added. You need to mix everything slowly and carefully so that the eggs do not burst. Then the caviar is covered with another plate and pressed on top with an auxiliary weight. This could be a bowl of water, a mug, etc. Salting lasts for 5 hours, after which the product can be eaten. Such caviar can be stored for no more than two days, but if there is a lot of it left and the expiration date is coming to an end, then you can put the delicacy in the freezer.
Important: you can defrost only once, otherwise there is a risk that the eggs will burst due to temperature changes.
Salting with vegetable oil at home
What you will need:
- 100 g caviar;
- 0.5 tsp salt;
- 0.5 tsp Sahara;
- 0.5 tsp vegetable oil.
Caviar is placed in a sieve and washed under a gentle stream cold water, after which it is transferred to a jar. Salt, sugar and vegetable oil are added. The jar is tightly closed with a lid and placed in the refrigerator for 9 hours, after which time the delicacy can be eaten.
Recipe for salting caviar for long-term storage
What you will need:
- 500 g caviar;
- 1 liter of water
- 1 washed scalded potato;
- salt to taste.
First, brine (brine) is made. Water is poured into the pan and brought to a boil, after which it is removed from the stove. You need to let it cool a little, then put the potatoes in there, start adding salt and stirring. It is necessary to salt until the potatoes are on top. You can do this without fear of oversalting, the main thing in this case is not to overcook the caviar.
After the brine has cooled completely, caviar is placed in it. Based on personal preferences for the intensity of salting, the holding time in brine is from 5 to 10 minutes, no more.
The salted caviar is placed on cheesecloth or a colander to allow the brine to drain completely. Then it is transferred to a paper towel or dry gauze folded in 3 layers and smoothed out in a thin layer. This is necessary in order to absorb as much moisture as possible. It wouldn't hurt to get wet on top. If there is excess moisture in the caviar, it becomes bad smell and shelf life is reduced.
The finished caviar is transferred to a jar and put into the refrigerator. Important point: It should always be stored closed and only in this container. If you want to enjoy it at the same moment, then the caviar is simply transferred to any container.
Cooking with dry salting
You can prepare caviar almost without using brine, then its shelf life will significantly increase due to the fact that it will be stored directly in a natural preservative - salt.
What you will need:
- 250 g caviar;
- 2 tbsp. salt;
- 1 liter of water;
- 0.5 tbsp. sunflower or olive oil.
The eggs with caviar are removed from the fish and placed in a colander. Boil water in a saucepan, add 1.5 tbsp. salt. When the brine begins to boil, place a colander with caviar in there for about 20 seconds, no more, so that the eggs do not cook and burst.
Then the eggs are pulled out, the eggs are taken out of the eggs and carefully transferred to a plastic or glass container. There they are leveled over the entire bottom with a wooden spoon and sprinkled with salt on top. After this, the caviar is carefully mixed to distribute it evenly over all the eggs.
Finished product Pack in a glass jar, pour refined vegetable oil on top, close tightly with a lid and put in the refrigerator.
A quick way to pickle with lemon and herbs
This unusual method preparing red caviar especially for gourmets who prefer various herbs and spices. It is a little more complicated than traditional pickling methods and includes more ingredients, but the result is definitely worth it.
What you will need:
- 500 g caviar;
- 1 tbsp. salt;
- 100 g vegetable oil;
- 0.5 tsp ground white or black pepper;
- 1 lemon;
- greens to taste.
Caviar, pre-cleaned from the joints, is placed in a deep plate. Add salt and pepper, pour out freshly squeezed lemon juice and oil. Mix everything very carefully, then cover with a lid and put in the refrigerator for about 2 hours. IN finished form caviar is served sprinkled with herbs on top.
Why is it better to use white pepper instead of black: it has more delicate aroma and gives the finished caviar some flavor zest. It is usually sold in the form of peas or ground. If you don’t want to experiment with the dish, then it’s better to use black pepper.
What is the best way to store finished caviar?
Pink salmon caviar, prepared at home, is not only tasty, but also a delicacy enriched with vitamins.
To preserve the beneficial properties and taste of the product, you must follow some rules:
- The most best container for storing caviar - glass. Plastic and metal can spoil the taste or add an unpleasant odor.
- The best storage temperature for caviar is from 2 to 6 degrees.
- After freezing, the delicacy will lose everything useful microelements and will partly lose its taste, so this should be done only as a last resort.
- At traditional way salting, the recommended shelf life is no more than 2 days.
Red pink salmon caviar is a tasty and healthy delicacy that is loved by many Russians. Sometimes after purchasing pink salmon while gutting it, you are happy to notice that the fish contains caviar. Eating caviar raw is not tasty, and it’s a shame to throw it away. To solve this issue, you just need to know how to pickle pink salmon caviar yourself, at home. This can be done not only with “random” caviar. Many housewives prefer to buy raw caviar and salt it themselves. It is not only tastier, but also healthier - as they say, without extraneous preservatives. So, here are a few proven recipes for salting the most delicious and appetizing pink salmon caviar.
Before salting, caviar must be cleared of film. IN industrial scale For this purpose, special sieves with small cells are used, but at home we can use ordinary gauze. A small sleeve is made from gauze (gauze in several layers), caviar is placed in it, which must be washed under running water. Carefully sort and mix the caviar so that it is cleared of the film. After such manipulations, the film will remain in the gauze, and the caviar will be whole and grainy.
You can also clean caviar using a colander. The holes in it should be small enough so that the eggs can barely fit in them. This way the caviar will be cleaned, and the film will remain in the colander.
Classic Ambassador
First you need to prepare the brine. This is a composition rich in salt and spices that we will use to season the caviar. Dissolve two teaspoons of salt and one teaspoon of sugar in two glasses of boiling water. The prepared brine must cool, after which the cleaned and prepared caviar is poured into it. The caviar does not take long to be salted, an hour or two maximum. After this, the caviar must be strained and placed in jars. Pink salmon caviar salted at home does not last long - a few days. But, having tasted the taste of the resulting delicacy, you are unlikely to be able to preserve the caviar for more than a day - it is so appetizing!Dry salted pink salmon game
This salting will help you increase the shelf life of caviar if you are going to salt large portion this delicacy. First you need to clean the caviar from the film, after which the caviar is weighed. For half a kilo of pink salmon caviar you need to take a heaped tablespoon of salt. Simply sprinkle salt on the caviar and stir it gently with your hands or a wooden spoon so as not to damage the caviar. After this, the caviar is placed in jars. You can pour vegetable oil on top of the caviar - this will improve the taste of the delicacy and increase its shelf life. Pink salmon salted in this way can be stored for 10-15 days in the refrigerator.
If you want to enjoy your own salted caviar within a few hours, you can use next recipe. The prepared caviar is sprinkled with a mixture of sugar and salt. For 400 grams of caviar you need to take two teaspoons of salt and one teaspoon of sugar. Mix everything thoroughly and carefully with your hands. After this, the caviar should be placed under pressure. Just cover it with a plate and place a bottle of water on top. After only 4-5 hours you can enjoy caviar!
Home-salted pink salmon caviar
Here is another delicious recipe that will allow us to pickle the delicacy using some homemade spices. To prepare brine, we will have to make a strong salt solution. There should be enough salt in the water so that a medium-sized peeled potato floats rather than sinks. You need to put a few leaves in a salty solution bay leaf and a dozen black peppercorns. Bring the prepared mixture to a boil and cool. To the brine room temperature lower the washed and prepared caviar. Leave the salting for a day. After this, the caviar is filtered and seasoned with vegetable oil. The delicacy can be servedHowever, if you want to pickle caviar for long-term storage (for example, not during the winter), the caviar should be placed in pre-sterilized jars and poured melted butter. Cover tightly and store in a cool place. You can also store salted caviar in the freezer - this way it will retain more vitamins. However, remember that caviar should be thawed in the refrigerator and not at room temperature. Otherwise, the eggs will simply burst due to a sharp temperature change.
Most housewives serve caviar on the table in the form of sandwiches. But salted pink salmon caviar can be used as an ingredient in a salad, as a tartlet appetizer, and even as a decoration for any dish. Experiment with cooking to delight your loved ones with delicious homemade pickles.
Video: how to pickle pink salmon caviar
If caviar is found when cutting pink salmon, you should not throw it away. By properly salting the find, you can get a real delicacy. Already salted caviar can be used for sandwiches or preparing original salads.
But when salting, certain subtleties should be taken into account, otherwise the product can easily be spoiled. Calorie content ready-made dish Depending on the recipe, the average is 220 kcal.
How to quickly and easily peel pink salmon caviar from the film
Before you start salting the product, you will have to carefully remove the film (caps). We can say that this is jewelry work. It is necessary to separate the eggs, removing numerous films and partitions, while trying not to damage any of the fragile orange balls. So you should definitely be patient.
Exist various ways cleaning.
Rinse with water
Roll up the gauze in several layers. Place the yastyki in the center. Close the edges and hold under the stream hot water A couple of minutes. During the process, the caviar must be constantly stirred.
Remove with a mixer
Place the raw material into deep container. Place the dough attachment on the mixer. Turn on at minimum speed and bring it to the film. In a few seconds it will wrap around the whisk.
To remove the ovaries in this way and not damage the eggs, you will need certain skills.
Scald with boiling water
To do this, boil water. Place the product in boiling water for a few seconds and immediately transfer it to a sieve that has large holes. Rub the eggs through them. The film will come off perfectly and remain in your hands.
If you don't have a sieve, you can use a grater with large holes.
Remove with a spoon
Lightly cut the film and use a small spoon to remove the eggs. The procedure must be carried out carefully.
How to pickle frozen pink salmon caviar at home - step-by-step photo recipe
Caviar salted in this way turns out to be moderately salty, and is no different from store-bought caviar. And this is not to mention the price you will have to pay for a small jar. So, if you have the opportunity, be sure to try salting caviar yourself, you won’t regret it.
Cooking time: 30 minutes
Quantity: 1 serving
Ingredients
- Frozen pink salmon caviar: 100 g
- Salt: 1.5 tsp.
- Sugar: 0.5 tsp.
- Sunflower oil: 1 tsp.
- Water: 500 ml
Cooking instructions
Return it back to the jar, pour in a teaspoon sunflower oil, mix.
Salted pink salmon caviar, prepared at home, is ready to eat. It is important to eat it within two days, since the product is absolutely natural and will quickly deteriorate without the use of preservatives.
Delicious recipe for pickling fresh caviar
This is the most common cooking option. The caviar is salted using the “wet” method. After 3 hours you can enjoy a delicious snack.
You will need:
- coarse salt – 25 g;
- granulated sugar – 6 g;
- caviar – 270 g;
- purified water – 310 ml.
How to cook:
- Separate the film from the eggs. Rinse under water. Transfer to a sieve and dry a little.
- Boil the specified volume of water. Add salt and sugar. Stirring constantly until all the crystals are completely dissolved. Remove from heat.
- Cool to a temperature of 35° and no more, otherwise the eggs will cook.
- Pour the prepared brine over the raw materials. Mix carefully and leave for a couple of hours.
- Strain through cheesecloth. Wait until the liquid has completely drained.
- Transfer to a glass container and store in the refrigerator.
The fastest recipe is when guests are on the doorstep
This method will always help out when you want to prepare an amazing snack in the shortest possible time.
Ingredients:
- pink salmon caviar – 550 g;
- granulated sugar – 6 g;
- coarse salt – 75 g.
What to do:
- Remove the caviar from the eggs using any method. The film must be completely removed.
- Rinse in cool water. Drain the liquid.
- Place the eggs on a paper towel and dry.
- Transfer to a clean and dry container.
- Pour necessary spices. Mix carefully.
- Cover with a lid or plate. Leave for 5.5 hours.
Dry method
The product can be salted dry without using brine. This will increase the shelf life.
You will need:
- caviar – 280 g;
- water – 950 ml;
- coarse salt – 35 g.
Step by step process:
- Boil the specified amount of water. Place caviar with film in a sieve.
- Pour salt (20 g) into boiling water and wait until completely dissolved. Dip a sieve with eggs into the brine for 20 seconds.
- Remove the film from the caviar. This is a guarantee that the product will not taste bitter.
- Transfer the eggs to a dry container. Sprinkle with remaining salt. Mix.
- Place in the refrigerator. Can be consumed after 3 hours.
Recipe with oil
Vegetable oil will make the eggs more tender. The finished product will be able to sit on the plate longer and not dry out.
Ingredients:
- granulated sugar – 7 g;
- caviar – 110 g;
- refined oil – 5 ml;
- salt – 7 g.
Preparation:
- To boil water. Lay out the caviar. Hold for 20 seconds.
- Remove and place in a large mesh sieve. Gently push the eggs through. The film should remain in your hands.
- Transfer the product to a finer sieve. Wash under water. Place in a suitable container.
- Sprinkle with salt. Pour in oil and sweeten. Mix. This process should be carried out very carefully so that the eggs do not burst.
- Cover tightly with a lid and place in the refrigerator for 9 hours.
How to pickle red pink salmon caviar for long-term storage
Salting caviar yourself is very simple, the main thing is to follow step by step description. The proposed recipe will allow you to get a delicacy that long time can be stored in the refrigerator.
The personally salted product guarantees high quality. After all, store-bought caviar often causes disappointment, especially in tins.
You will need:
- potatoes – 1 pc.;
- caviar – 550 g;
- salt;
- water – 950 ml.
- Fold the gauze in several layers. Lay out the caviar. Close the edges. Turn on the water in the tap. Select the hottest mode. Place the gauze with the contents under the stream and keep stirring the eggs constantly for a couple of minutes.
- Open the gauze and carefully remove the film.
- Pour the eggs onto a napkin and dry a little.
- Prepare a special brine called brine. Boil water and remove from stove. Cool slightly.
- Wash the potatoes and scald with boiling water. Place in boiled water.
- Gradually add salt until the potatoes rise to the top.
- Wait until the brine cools completely.
- Place caviar in it. Leave for at least 5 minutes, maximum 10 minutes. The intensity of salting depends on the time.
- Drain the liquid. Transfer the eggs into a glass container and cover tightly with a lid.
You can store the product without changing quality for a week. For more long-term storage You should immediately put the caviar in the freezer after salting.
Carefully remove the caviar from the fish. It is usually represented by two sacs called ostia. If pink salmon caviar is frozen, let it thaw at room temperature.
Heat two glasses of water to a temperature of about 50 degrees. Add a teaspoon of salt.
It is not at all necessary to accurately measure the temperature; you can navigate by sensations: the water should be so hot that when you lower your hand, the warmth is felt well, but can be tolerated.
Stir until the crystals dissolve and lower the jars.
Gently move them with your fingers directly in the water. Gradually, the eggs will begin to separate, and thin films will stick to your hands, which must be removed every single one. Then drain the caviar in a colander.
Remove remaining small films.
Pour 0.5 tsp into a small jar of suitable size. salt and sugar.
Pour in 100-150 ml of cold water. Stir.
Place the peeled eggs.
Cover the container with a lid and refrigerate for 12 hours.
After time has passed, place the product on a sieve and allow the liquid to drain well.
It is absolutely not necessary to buy this most useful and very tasty treat in shops. If you know how to pickle pink salmon caviar at home, you can enjoy it great taste in just a few days. This will require a little effort, since the cooking process is simple and even a novice cook can do it. The main thing is to follow the technology, proportions and choose fresh fish.
Preparing caviar for salting
Before you start salting, the caviar needs to be prepared. There are two options: buy an already purified product or extract it from the fish yourself. When cutting pink salmon, you need to carefully rip open the belly, being careful not to damage the eggs, otherwise they will turn into mush. There are several ways to free the semi-finished product from yastyk before salting:
- Using gauze. Wrap the caviar along with the eggs in gauze, lower it into boiling water for 1 minute, then remove it and immediately dip it in a container with cold water; the film will come off easily and the product can be salted.
- Mixer. Place the semi-finished products in an enamel container and turn on the mixer at the lowest speed. The hook will begin to wrap around the nozzles, and the caviar will be completely freed.
- Using a sieve. For this procedure, you will need a sieve with large cells, larger than the eggs. Gently wipe the product so that all the caviar is in the saucepan and the eggs remain in the sieve.
Some cooks who prepare a salty delicacy from pink salmon at home do not clean it from the eggs. This option also has the right to life, but the finished salted product may have a bitter taste due to this film.
Pickling recipes
There are many variety of recipes salting pink salmon caviar at home. Let's take a closer look at them.
With added sugar
The optimal combination of salt and sugar in this recipe allows you to get a delicacy without the characteristic bitterness. Ingredients you will need:
- 0.5 kg of peeled caviar;
- 1 glass of water;
- 10 grams of sugar;
- 70 grams of salt.
In this way, you can salt pink salmon caviar in 2-3 days. Rinse the grains carefully under running water using gauze. Place the eggs in a container. Meanwhile, boil water and pour salt and sugar into it, bring until completely dissolved. Remove the prepared solution from the heat, cool to room temperature and pour it over the caviar mass. Now the product must rest and be nourished, for which it needs to be given 2-3 hours.
After this time, carefully drain the liquid through a sieve. Stir, add a few drops of odorless vegetable oil - this is necessary so that the product does not dry out. All that remains is to put the finished delicacy into sterile jars and put it in the refrigerator.
After 2-3 days it can be served to the table and surprise your loved ones with delicious and healthy treat homemade.
Without brine (dry method)
Salting of pink salmon caviar can be carried out according to different recipes- who likes which one. One of the most popular ways to salt at home is without brine. This saves time and no less amazingly pleasant taste.
For 0.5 kg of peeled grains you will need:
- 10 grams of salt;
- 20 ml vegetable oil.
Be sure to separate the eggs from the film, choosing any convenient method. Rinse the grains and transfer them to a glass container, or directly into a 1-liter jar. Add salt and mix gently so that it is evenly distributed throughout the mixture. Then add oil and mix again. Close the jar of caviar and send it to a cool place. You can evaluate your own culinary abilities after just 2 days, and if necessary, leave it to add more salt.
From frozen pink salmon
Were you able to buy only frozen fish at the store? It doesn’t matter, you can also extract caviar from it and get no less tasty dish. The only peculiarity will be the fragility of the eggs, since they become less strong and dense after defrosting.
Based on 0.5 kg of fresh caviar mass you will need:
- 1 liter of water;
- 100 grams of salt;
- 50 ml vegetable oil;
- 25 grams of sugar.
Pink salmon must first be thawed by leaving it in the refrigerator overnight. After cutting, remove the film from the eggs and rinse under running water.
Pour sugar and salt into boiling water, completely dissolve and cool the prepared brine to 40 degrees. Pour in the grains and leave in the solution for 20-30 minutes. Then drain all the liquid through cheesecloth or a sieve. On a dry surface, spread the caviar on gauze to dry slightly. After putting them into jars, pour a little oil into each, close the lids and put them in the refrigerator or cellar.
Depending on how you prepare pink salmon caviar - in a marinade or with dry ingredients - you can get a product with a different shelf life.
Caviar salted in brine can be stored for no more than 3-4 days, which is convenient when preparing small portions. If you have to cook a large number of product, it is better to use the dry method of salting the delicacy for longer storage - up to 2 weeks.
Caviar salmon fish- a valuable delicacy. Sometimes a surprise in the form of treasured eggs can be found in uncut pink salmon, and then the happy owner of the treasured delicacy is faced with the question of how to salt pink salmon caviar.
The delicacy is considered royal. Red grains can decorate festive table, raising him to the rank of aristocratic. Choosing a fresh, already salted delicacy is an art, so it is better to salt pink salmon caviar at home. You can take eggs from frozen or fresh fish - if the fish is fresh, then the likelihood of unsuccessful salting is reduced to zero.
Caviar is good in tartlets, spread on a sandwich with butter, and as a filling for pancakes. Salting does not require any special skills, but a few tricks and subtleties will allow you to achieve incomparable taste and avoid bitterness that is inappropriate in this dish.
- If the fish is frozen, then you need to remove the caviar from it and let it defrost at room temperature.
- The bitterness of the caviar is added by the egg - a transparent film that contains the eggs. Its absence in a dish is an indicator High Quality. But the yastyk adds bitterness. Therefore, removal is not so much an aesthetic matter as a gastronomic one. It can be removed manually or as follows. A tablespoon of salt dissolves in 1 liter of water. The solution is boiled, then cooled to 40°. Caviar is dropped into it and stirred with a whisk or fork. As a result, the joint should remain on the cutlery.
- For pickling, it is better to use only coarse salt.
- Salt the caviar in a glass container.
Total cooking time: from 2 to 8 hours depending on the salting method.
The simplest recipe for pickling red caviar
This method is suitable for lovers of lightly salted caviar. Although, if desired, the proportions can be adjusted by increasing the amount of salt - the caviar will turn out more salty.
The recipe is considered quick - you can taste the royal delicacy in just 2 hours.
Ingredients:
- 2 large spoons of salt;
- 1 large spoon of sugar;
- pink salmon caviar.
Preparation:
- With any amount of caviar, it is important to maintain the proportions of salt and sugar so that the bulk components cover all the grains.
- In a separate container, mix salt and sugar.
- Sprinkle the mixture on top of the cleaned and washed caviar. Mix carefully so as not to damage the integrity of the eggs.
- Cover with a lid and place in the refrigerator on the bottom shelf.
- After 2 hours, the caviar can already be eaten.
Ingredients:
- 1 liter of water;
- 2 large spoons of salt;
- 1 small spoon of sugar;
- 0.5 kg of caviar.
Preparation:
- Mix salt and sugar in water.
- Boil the water.
- Let the solution cool to 40°.
- Carefully place the caviar into the pan with the solution.
- After 15 minutes, remove the caviar.
Salted caviar with vegetable oil
A little vegetable oil makes the taste of caviar a little softer. The eggs acquire integrity and begin to shimmer appetizingly in the light.
Ingredients:
- 0.5 kg of pink salmon caviar;
- 1 large spoon of salt;
- 1 large spoon of sugar;
- a small spoon of vegetable oil.
Preparation:
- Pour salt and sugar over butter. Stir thoroughly.
- Place the caviar in a glass container. Fill with oil solution.
- Place in the refrigerator for 6-8 hours.
Lemon Ambassador
Lemon juice speeds up the pickling process. Caviar acquires a slightly noticeable sourness, which, in combination with white pepper, allows the taste to sparkle with new colors.
Ingredients:
- 0.5 kg of pink salmon caviar;
- a large spoon of salt;
- juice of half a lemon;
- a large spoon of vegetable oil;
- greens - dill, parsley, green onions;
- a pinch of ground white pepper.
Preparation:
- Mix salt, lemon juice and oil.
- Pour the resulting liquid over the caviar.
- Sprinkle white pepper on top.
- Cover with a lid and refrigerate for 2-3 hours.
- Serve caviar with chopped herbs.
There are several recipes for salting pink salmon caviar. Among them, you can give preference to those that save time or allow you to get a delicacy with a delicate taste. In all cases, the main thing is not to oversalt the caviar, and for this it is important to maintain proportions.
Loading...