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 salting pike caviar. And for everyone else who doesn't know, we'll be happy to tell you. If properly salted, it will have a beautiful amber color. The calorie content of this product is much lower than that of the usual red and black. All this is because pike is a lean fish.

Another interesting fact: before, everyone knew the recipe for salting pike caviar, since it was valued more than black caviar, and was not 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 it prepared, how to salt it and cook different dishes? Now we will answer all these questions.

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Have to take:

• caviar - 300 g;
• water - 1.5 l;
• salt to taste.

Tableware:

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

The recipe for salting pike caviar is very simple, but processing and preparation are quite time-consuming.

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. Mix 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. Do this procedure several times.
5. Use a fork to pick up the remaining pieces of film with a stirring motion.

The recipe for salting pike caviar requires, in this case, filtration. For this:

1. Pour the contents of the bowl into a can.
2. Mix with a long-handled fork. Continue until most of the caviar has settled.
3. Drain the cloudy liquid.
4. Pour cold water again 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 slightly. While the water drains, keep your hand at the bottom of the gauze to control the drying process.
3. Expand, shift everything into a container.
4. Add salt to taste, mix.
5. Arrange caviar in jars, but not tightly.
6. Keep in the refrigerator for 6-8 hours.

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

Quick salting with butter

Have to take:

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

Cooking:

1. Clean the fish, cut open the stomach and pull out the ovaries.
2. Rinse the bags thoroughly from scales and dirt, mucus.
3. Remove caviar from the bags, separate from the films. Rinse.
4. Put everything in a container and cover with salt.
5. Beat thoroughly with a fork until the salt dissolves. Beat until foamy (about 20 minutes).
6. Pour in most of the sunflower oil, mix.
7. Arrange the finished caviar in jars and evenly pour over the remaining oil.
8. Refrigerate for five days.

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

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

Pike caviar: recipe for salting "Five minutes"

For those who cannot afford to buy red or black caviar, we offer to pickle caviar with pike. With such salting, it acquires the color of amber, friability and a unique taste.

Have to take:

• caviar - 700 g;
• sunflower oil - 200 ml;
• salt - to taste (about 150 g);
• onion pen (or onion) - a bunch (one head);
• branch of birch or alder.

Cooking:

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. For this:

1. Melt 150 g 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 salting recipe here suggests more salt, since the oil will also take some of it on itself. Bon Appetit.

baked pâté

Have to take:

• caviar - 1 kg;
• breadcrumbs - 6-7 tbsp. l.;
• egg - 3 pcs.;
• potatoes - 6 pcs.;
• lemon juice - 1 tsp;
• margarine or butter - 50 g;
• greens - a bunch;
• salt - to taste;
• pepper - at your discretion.

Cooking:

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

The pate turns out to be just delicious, and the pike caviar crunches pleasantly on the teeth. It can be spread on sandwiches or eaten as an independent dish.

casserole

For her, you also need to salt the caviar. You can cook it in any way of salting, which we have provided above.

Have to take:

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

Cooking:

1. Soak the bread in milk and pass through a meat grinder with pre-salted caviar and onions.
2. Finely chop greens.
3. Mix everything until smooth.
4. Coat the mold with oil 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 salting recipe. The fact is that you yourself will be able to control the amount of salt in the dish as a result.

Pike caviar: how to pickle, photo

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

1. Clean the caviar from the films.
2. Pour 2 cups boiling water over and let sit for 10 minutes. Don't be afraid if she turns white.
3. Throw on a sieve, let the water drain.
4. Salt 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.

Have to take:

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

Cooking:

1. Mix milk, egg, caviar, spices until smooth.
2. Heat a frying 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 ready. We hope that our recipes will be useful to you, and you will continue to pamper yourself and your household with delicious treats.