• Pike caviar - about 0.5 l. jar,
• Salt - to taste (about 2 tablespoons with a slide)
• Vegetable oil - about 100 ml (not refined)

Cooking process:

Rinse the pike well, gut and carefully remove the caviar in bags.

The bags also need to be washed a little. Then we remove the pike caviar from the bags into a bowl, if there are parts of the film left, pull them out.

Add salt to the prepared pike caviar and start beating our caviar with a fork until the salt dissolves. If, when whipping, you come across the remaining film, it must be removed so that our salted pike caviar is clean.
Beat caviar with salt for salting for 15-20 minutes - a white foam should appear (from salt).
Next, add 2/3 of the vegetable oil to the caviar, mix. Then the salt will dissolve and the caviar will thicken.

We put our caviar in a prepared container (jar or stewpan), jars from baby food or caviar are great, add vegetable oil on top (it should cover our caviar by about 1 cm), cover with a nylon or screw cap and put in the refrigerator for 5 days.

After the salting time has passed, pike caviar can be consumed.

Spread butter on fresh bread or a loaf and put a couple of spoons of caviar.
Such sandwiches with pike caviar can be eaten for breakfast or decorate a festive table.

We thank Svetlana Burova for the recipe for salted pike caviar.

Bon appetit wishes you a Notebook of recipes.