Trout Caviar
Even trout roe can be prepared as caviar from both mature and immature roe. It is orange, similar to salmon, and tastes best fresh, only slightly salted.
Ingredients:
Procedure:
1. After hatching, rinse the eggs in cold water, remove the blanks and wash the eggs carefully and thoroughly in clean water with added salt (80 g salt per 1 l of water), let the eggs drain thoroughly
2. Place the washed eggs in a solution of salt and lukewarm water, i.e. if the eggs weigh 1 kg, use 2 l of lukewarm water mixed with 100-120 g of salt, stir them carefully with your hand twice or three times
3. The caviar prepared in this way can be served immediately or stored at a temperature of 2-3 °C for about 2-3 days.
Preparation of caviar from immature roe:
Immature roe can also be pickled as caviar. After gutting, rinse the roe thoroughly with cold water, remove any dirt and, if necessary, cut the membrane lengthwise. Sprinkle a thin layer of coarse salt on the bottom of a clear jar with a lid, roll the roe evenly and carefully in fine and coarse salt and then layer it in the jar up to the rim. Sprinkle the top layer liberally with coarse salt and refrigerate the jar, which is tightly sealed.Before using, wash the roe well in cold water, let it drain and then remove the membrane.