Pike caviar: a real delicacy from Astrakhan

The benefits and harms of pike caviar

Consumption of pike caviar, which contains beneficial amino acids, improves immunity, stimulates the nervous system, and increases its level of protection against colds and viral diseases. Saturating the body with protein when taking caviar improves a person’s appearance, changing the condition of the skin for the better.

Nutritious dishes made from this product prevent a person from gaining excess weight due to the content of easily digestible protein in caviar or protein, the lack of which in the body does not allow one to lose weight. Gaining excess weight occurs not only when overeating, but also in cases where nutrition is very poor, and the minimum amount of protein in the human body is not 0.8 g per 1 kg of weight.

Dietary caviar is useful for people who have undergone surgery or injury. The product is recommended not only by nutritionists, but also by cosmetologists, since consuming pike caviar accelerates skin regeneration and increases its elasticity.

The delicacy is effective against baldness caused by impaired blood circulation, weakened immunity, and low levels of vitamins and minerals in the human body. The product can be used by children from 3 years of age to prevent rickets. Its Omega-3 content normalizes cholesterol levels due to the presence of fatty acids.

The saturation of pike caviar with iron is suitable for:

• treatment of heart and vascular diseases;
• increasing the level of hemoglobin in the blood and improving its composition;
• stimulating brain tone;
• slowing down the aging process in the body;
• strengthening hair and nail plates.

Pike caviar is contraindicated for feeding children under 3 years of age, since the product causes allergies due to the large amount of collagen it contains. Only high-quality caviar should be used for cooking, otherwise the presence of parasites in the product can cause infection.

It is contraindicated for diseases:

• gout;
• arthritis;
• arthrosis;
• kidneys and liver.

The product is not recommended in its raw form or in case of individual intolerance to its components.

What are the benefits of pike caviar?

During the time of Ivan the Terrible, any resident of the simplest village could afford to eat red and black caviar in unlimited quantities. Nowadays, such caviar appears only on the tables of wealthy people; previously, fishing made it possible to catch a lot of fish, and accordingly, there was plenty of caviar. There was plenty of red and black caviar, and therefore it was inexpensive. Another thing is pike caviar. This amber caviar, so common today, was previously considered especially valuable. Only important persons were treated to it, and only a wealthy person could purchase it.

Today, almost all pike caviar is harvested in Astrakhan. Fishermen catch fish and immediately after that, it is processed at nearby enterprises, without unnecessary freezing. Thanks to timely processing, the caviar is of very high quality. In addition, Russian manufacturers do not add preservatives or dyes to their product. The result is a safe and healthy delicacy.

Particular attention should be paid to the following words: nutritionists recommend regular consumption of fish products. Compared to meat, fish is a healthier source of protein. Pike caviar contains approximately 30% protein, which is easily digestible by the body. In addition, caviar contains lecithin, which reduces the harmful effects of cholesterol. Lecithin is also useful because it improves the functioning of the nervous system.

Pike caviar contains many vitamins: A, E, D and group B.

Composition and calorie content of pike caviar

Pike caviar, the recipe for preparing it using the classic salting method eliminates the presence of large amounts of fat in the dish, has a rich vitamin composition. The nutritional value of the delicacy, which contains no carbohydrates, is presented in the table.

Content of useful components in 100 g of pike caviar:

The calorie content per 100 g of pike caviar is 87.1 kcal. The delicacy contains vitamin PP (NE). Pike caviar, saturated with fluoride, strengthens tooth enamel. A product rich in calcium, copper and chromium is useful for people who have experienced stress. The delicacy is recommended for people whose work requires increased mental and physical stress.

Iodine in caviar improves the activity of the thyroid gland, speeds up metabolism, and helps eliminate chronic fatigue.

Pike caviar is good to cook with bell peppers, carrots or pumpkin. Processing the product when exposed to temperatures eliminates the possibility of parasitic infection entering the body. Choosing the right option for preparing the delicacy not only affects the taste of the dish, but also the health of the person consuming pike caviar.

Preparing caviar for salting

Before salting the product, it is necessary to clean the grains and rinse thoroughly in running water. In the future, the preparation of pike caviar for salting should be carried out very carefully, since the grains are not too large.

Various film removal options depend on the kitchen utensil used:

• meat grinders;
• sieves;
• mixer;
• graters;
• colander;
• forks.

First, you need to clean the fish's giblets, which involves releasing the pike eggs from the bags. To do this, it is necessary to remove the film and clean the grains from debris, washing the product from any remaining blood. It is important that the knives in the meat grinder are moderately sharp. They must be sharpened first so that the film does not get into the caviar mass.

It should not wrap around the elements of the meat grinder in the case of dull knives. Wrapping the film around the mixer whisk makes it easy to remove. A grater with large cells allows grains to pass through, retaining the caviar film. A sieve with large mesh is also suitable for cleaning grains. The sieve can be replaced with a colander or fork, allowing you to quickly remove the film.

The last option involves using a deep bowl with a volume exceeding 3 times the amount of caviar. After placing the product in a bowl, you need to add boiling water and stir the caviar mass using a fork for 5 minutes. The film with damaged grains will float to the surface of the water. The contaminated liquid must be drained by rinsing the eggs under running cool water.

The procedure should be repeated several times until the caviar film is cleared, then strain it through several layers of gauze placed in a colander. To remove excess running water from caviar, it is necessary to slightly squeeze the grains, checking the degree of purification of the product for further processing.

Recipe for lightly salted pike caviar at home

If there is caviar in the pike, it should be cooked separately.
For 500 g of fresh caviar you will need 1 tablespoon of salt and a small amount of water. There may be a little caviar, then it is worth weighing it and calculating the optimal amount of salt. Let's start salting:

1. First, you need to gut the pike, remove the caviar from the abdomen and separate it from the membranes.
2. The caviar is poured into a deep container, hot water is added to it (to sterilize it from microorganisms) and stirred. Then you need to drain the boiling water and pour water at room temperature instead.
3. Before salting pike caviar, it must be washed several times under running water. Next, pour it onto a fine sieve to allow the liquid to drain.
4. The next stage is the actual salting of the caviar. It is combined with salt and stirred until smooth until the grains dissolve.
5. If the salt begins to form foam, it should be skimmed off with a spoon. Next, the caviar is placed in the cold for 6 hours. After this time, the delicacy is ready to eat.

This is one of the simplest recipes for salting pike caviar at home. If you need to serve it for dinner, you can start cooking in the morning or the day before. Ready caviar is stored in the refrigerator for a long time.

How to salt caviar: a step-by-step guide

Using various recipes for salting pike caviar, one cannot help but notice that they have a minimum of differences. Adding spices to caviar, which has a specific taste, is not included in the recipes.

Before salting you should prepare:

• pike with caviar or ready-made peeled grains of the delicacy;
• water in large quantities;
• vegetable oil, the amount of which depends on the weight of the caviar;
• salt.

It is necessary to salt the product in order to remove various microorganisms, including parasites, that can enter the human body. The salt used to salt the delicacy can be coarse or fine. Recipes often call for using sea salt instead of regular salt.

Simple technology based on sunflower oil

A simple recipe that involves the use of about 100 g of vegetable oil allows you to pickle pike caviar.

Pike caviar can be used in many dishes

The method for preparing caviar weighing 500 g is based on a simple technology:

1. Beat the grains with 3 tbsp. salt in a deep bowl until white foam appears.
2. Add 70 g of sunflower oil to the mixture, mix and cool.
3. Sterilize small glass jars.
4. Transfer the cooled caviar mixture into jars and pour the remaining vegetable oil on top in a 1 cm layer.

The product prepared for pickling in jars tightly closed with lids should be placed in the refrigerator for 5 days until completely ready for use.

Method of “hot” preparation of caviar

Pike caviar, the preparation of which involves the use of brine, is a “hot” salting technology. To get brine, you need to take 400 g of salt and add 1 liter of water to a container, then boil the solution for 2 minutes. After this, pour the delicacy grains into it and immediately remove the dishes from the stove.

Before serving the finished dish, strain the caviar. To make it tastier, you can add vegetable oil in a small amount. Ready pike caviar should be stored in the cold for no more than 3 days, but it is better to immediately eat the delicacy.

Five-minute recipe

You can prepare pike caviar at home using water, fine sea salt, and vegetable oil.

Salting recipe step by step:

1. Place a saucepan with 1 liter of water per 200 g of pike caviar.
2. Place 2 tbsp on 1 liter of water. salt, boil the solution.
3. Pour salted water over the caviar, leaving for 10-15 minutes.
4. Drain the water after marinating using cheesecloth.
5. Boil the remaining solution, pour it over the pike caviar and leave it for 30 minutes.
6. Salt the strained caviar mass, pour 100 ml of vegetable oil into it for every 100 g of caviar.
7. Beat the mixture with a fork until white foam appears.

Before serving, the finished delicacy should be transferred to glass jars and left in the refrigerator for 4 hours.

Snack with butter

Before preparing the appetizer, pike caviar should be thoroughly washed, but do not pour boiling water over its grains. Salt is suitable to destroy pathogenic microbes. Salting involves storing caviar in the refrigerator. Caviar should be eaten only after 1 week.

Appetizer of caviar and butter

It is better to take a little caviar so as not to store it in jars. The grains should be mixed with 1 tbsp. salt per 100 g of product. Grind the mixture in a deep bowl with a fork until it reaches the consistency of puree. The salty foam formed on the surface of the caviar mass should be removed. The finished delicacy needs to be poured with vegetable oil. Its layer should cover the caviar mass completely.

Saline method

The recipe for preparing a delicacy based on a salt solution does not involve whisking pike caviar with a fork. This procedure can ruin the appearance of the product. An acceptable option using a brine solution with salt added to water does not lead to damage to the integrity of the grains, which retain their round shape. After cleaning the caviar, you need to put it in a deep bowl.

Then rinse thoroughly, alternately using hot and cold water, which will destroy the parasites. Next you need to dissolve 4 tbsp. salt in 1 liter of water. If you pour boiling water over the caviar, this will disinfect it as much as possible. The product should be infused in a saline solution for 30 minutes. Then you need to remove excess moisture using a sieve, into which you need to pour all the caviar.

In addition to vegetable oil, you can add spices or chopped green onions to the finished dish.

Pickling with vinegar

When preparing pike caviar for salting, it is necessary to soak it in salt for at least 2-3 days. You cannot whip fish eggs immediately on the day of purchase or catch. The exception is deep freezing pike for a week. Using table vinegar or lemon juice not only eliminates the smell of mud, but also allows you to give the product a bright shade.

The pickling method using vinegar does not involve adding spices. All you need is salt, otherwise you can ruin the taste of the delicacy.

The recipe for this is as follows:

1. Wash 200 g of caviar, remove the film with veins.
2. Place the grains in a deep bowl and mix it with 6% or 9% vinegar, you can replace it with lemon juice (1 tsp).
3. Put 1.5 tsp. salt, after mixing the products, make sure that the pike caviar is not over-salted after whipping.
4. Cover the container with the caviar mixture with a bag and close it tightly with a lid, then put it in a cold place for 2-3 days.
5. Place caviar in a blender or food processor.
6. Beat the caviar for 5 minutes until it turns white due to the bursting grains, pour in a thin stream of 70 ml sunflower oil while whisking constantly.
7. Chop the green onion and place it in the whipped caviar mixture, which has the density of mayonnaise.
8. Place the caviar and onions in bowls or bowls and keep them in the refrigerator for 2 hours.

In the cold, the delicacy should be saturated with the aroma of onions and acquire a richer taste. Caviar is best served chilled. The bowls can be placed in containers with crushed ice, and the dish can be served with toast, croutons or slices of fragrant bread.

Contraindications and possible harm

Its health benefits and harms largely depend on where the pike was caught. If the reservoir is located in an ecologically unfavorable area, the fish is dangerous to eat. Over many years, while the pike swims in such water, its meat accumulates heavy metal salts and toxins, which leads to acute poisoning.

If you are confident in the quality of the product, harmful effects are possible only in case of individual intolerance. People prone to allergic reactions should not overuse fish. This can cause a rash, redness, and angioedema.

Washing and packaging pike caviar

It is more convenient to wash pike caviar by placing it in a saline solution or brine. When the grains are separated from each other, the caviar can be placed in a container. First, the pike caviar must be freed from the film in any most convenient way. Thanks to the salt solution, caviar acquires a pleasant taste. After boiling water (1 l), add 3-4 tbsp. salt, but not iodized salt, but preferably rock salt.

There are many delicious dishes made from pike caviar

Mix the composition and bring to readiness, cooling to 60-70ºС. Pour the solution over the caviar, stirring thoroughly until it turns white. Wait 30-40 minutes until the caviar acquires an amber hue. Pour the caviar in brine into a colander with cheesecloth at the bottom and rinse the grains using a weak saline solution. Place the finished, washed caviar into small jars.

The product must be poured with a small amount of olive oil on top. Cover the containers with lids and place the caviar in the refrigerator for 2 hours.

Pike caviar: five-minute salting recipe

For those who cannot afford to buy red or black caviar, we suggest salting pike caviar. With this 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 (or onion) – bunch (one head);
• birch or alder branch.

Cooking:

1. Place the eggs in a one and a half jar.
2. Cut off the bark from the branch (it will serve as a fork).
3. Mix the caviar with it and remove the films.
4. Place the caviar on a plastic bag or cling film. (You can also use a plastic or glass cutting board.)
5. Select the remains of films and blood.
6. Transfer back to the jar and add salt, while controlling the saltiness.
7. Let stand for about 15 minutes in the shade or in the refrigerator with the lid tightly closed. (Pike caviar must be infused. See for yourself how to salt it. The ingredients indicate the approximate portion of salt.)
8. Chop the onion very finely. Add to the infused caviar. (If you took a feather onion, then just chop it; ordinary onions are best cut into small cubes. You can also combine these two types in a ratio of 1:10.)
9. Season everything with sunflower oil.

If you want to get an oil spread, you can do it differently. In this case, you need to take not vegetable oil, but butter. For this:

1. Melt 150 g over low heat or in a water bath for 15 minutes.
2. Pour this mixture over the standing caviar.
3. Place in the refrigerator for half an hour.

Our pike caviar is ready. The pickling recipe here requires more salt, since the oil will also take some of it. Bon appetit.

How to cook fried pike caviar

Pike caviar, the recipe for frying from which can be prepared in two versions, is prepared with or without a shell. Cleaned and washed caviar in film must first be rolled in flour, salt and pepper and left for a while so that the spices can absorb the product. Add vegetable oil to a heated frying pan.

Fried pike caviar

The caviar mass prepared for frying should be divided into portions. Place each of them in a frying pan in one layer and fry until golden brown. The processing time is 2-5 minutes. on each side depending on the thickness of the fried mass. It is better to cover the pan with a lid while frying to ensure the dish is juicy.

Fried pike caviar can be prepared without the shell, after removing the film in any way.

To do this, you need to follow the following steps:

1. Salt the caviar mass and add pepper to it, you can beat in eggs, add sour cream or mayonnaise.
2. Heat the vegetable oil in a frying pan and put the caviar mixture into it.
3. Fry the mixture with continuous stirring to fry all the grains, but do not dry them out.

You can add chopped onion, dill or parsley to the caviar mass without the shell, which improves the taste of the dish. Use vegetable oil in larger quantities if breadcrumbs are used instead of flour for coating. You can use paper napkins to remove excess crackers.

Preparing for salting. Caviar cleaning

Carefully clean and gut the pike, being careful not to touch the gall bladder or damage the shell of the caviar. We leave the caviar bags to prepare for cooking, and wash the pike and send it for filleting for minced meat for making fish cutlets.

It is very important to clean the shell of pike caviar without damaging the caviar itself, but this is not so easy to do. The film of the sacs is very thin and breaks easily, and the eggs are quite small. Nevertheless, this must be done as carefully as possible - the appearance of the finished caviar, its consistency and taste depend on this.

If from the description it is not entirely clear to you how to clean pike caviar or how to salt it, do not worry, all the described processes and recipes are demonstrated in the videos that accompany this material.

There are many ways to clean pike caviar using various devices. Here are some of them:

• Using a kitchen knife, squeeze out of the shell in small portions;
• Pike caviar is broken using a fork with tines bent in different directions;
• Using a whisk by hand or with a mixer, the film remains on the whisk;
• Pike caviar is rubbed through a grater or a sieve with a large mesh, the film remains in the hands;
• Passed through a meat grinder with dull knives - the film is wound around the knives.

After pike caviar is cleaned using one of the described methods, it must be washed and filled with water, the remaining traces of the shell must be removed - the film floats up, and the caviar remains at the bottom. Moreover, depending on the recipe, cold or hot water is used.

After cleaning and washing the caviar, you need to get rid of the water - the caviar is placed in a strainer and left for a while. Now it should look perfect and you can already pickle the pike caviar.

How to cook pike caviar in the form of pancakes

Pancakes are an independent dish that can be served for breakfast or dinner.

The following recipe will allow you to prepare delicious fluffy pancakes from pike caviar:

1. Add to 0.4 kg of caviar mass an egg (1 pc.), flour (1 tbsp), a pinch of salt and grated lemon zest, pepper, pour in lemon juice (4-5 drops).
2. Prepare a mixture of ingredients for baking pancakes.
3. Heat a frying pan with vegetable oil and spoon portions of dough onto the bottom.
4. Fry the pancakes for 2-3 minutes. on each side until done.

Pancakes can be eaten instead of bread with fish soups and vegetable salads. Sour cream, mayonnaise or ketchup should be served along with the dish.

Dried or fresh herbs added to pancake batter will change the taste of the dish. Instead of flour, you can add potato starch or oatmeal to the pancake mixture. Soda, which should be quenched in boiling water or vinegar before use, will make the pancakes fluffy. If you add several chicken eggs to the dough, then you need to take more flour.

Pike caviar: how to pickle, photo

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

1. Clean the caviar from the films.
2. Pour 2 cups boiling water and let stand for 10 minutes. Don't be afraid if it turns white.
3. Place on a sieve and let the water drain.
4. Salt to taste, add vinegar (1 cap). Add 2 tbsp. l. sunflower oil.
5. Leave for an hour.

During infusion, you can start preparing caviar.

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 low. Close the lid.
3. Fry on both sides for 2-3 minutes.

That's it. Everything is ready. We hope that our recipes will be useful to you, and you will continue to pamper yourself and your household with delicious food.

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Caviar mass for fillings

Fried pike caviar can be used to make pancakes, sandwiches, and tartlets. Frozen caviar is suitable for the proposed recipe.

All you need to do is follow these steps step by step:

1. Clean 500 g of pike caviar by removing the film from it.
2. Season the caviar mixture with pepper and salt.
3. Heat a frying pan on the stove and add oil.
4. Transfer the caviar mass to a heated frying pan.
5. Fry the caviar in sunflower oil, stirring constantly with a spoon so that the product is completely fried.

The finished caviar mass should not be dry, so the product should not be overheated. After frying the caviar, it must be cooled before using it as a filling.

How does pike behave after spawning?

During spawning, the fish are quite exhausted, so the recovery period lasts about a week. Typically, pike are sick for 3 to 7 days. And some time after spawning, the next phase of pike activity begins and a successful time for anglers to catch it is the period of feeding activity; the pike begins its post-spawning spring glutton, when it pecks at any bait and actively attacks indiscriminately any moving target.

But it should be remembered that pike spawn unevenly, as a result of which recovery occurs with a shift in time. When young females have already laid eggs and are actively hunting, in sufficiently mature individuals the spawning period is in full swing.

Pike caviar cutlets

Pike caviar, the recipe for preparing cutlets from which requires compliance with all recommendations, must first be cleared of the film. Otherwise, the shell will spoil the taste and quality of the dish. You can leave the film only if the caviar needs to be fried in the shell.

Pike caviar cutlets

To fry pike caviar cutlets based on the basic composition, you need to follow these steps:

1. Wash 0.4 kg of caviar mass, add salt and a little pepper to taste, then beat.
2. Chop or grate the onion, chop the hard-boiled egg, add 3 tbsp. flour, add dry or fresh herbs, salt and pepper the minced meat, add chopped garlic to the minced meat, which muffles the natural smell of caviar.
3. Leave the mixture for a while, then beat with a mixer or fork until the minced meat for cutlets resembles pancake dough in consistency.
4. Fry the cutlets in a frying pan, spooning the mixture into boiling vegetable oil with a tablespoon, making sure that the cutlets do not burn, frying them for 2-3 minutes. from each side.
5. A short simmer in a deep refractory frying pan under a lid with the addition of 1-2 tbsp will give the cutlets a more pleasant taste. boiled water or 50 ml dry white wine.

The taste of the cutlets can be improved by changing the recipe. It is enough to add grated vegetables to the minced meat: cabbage, potatoes, carrots. Instead of flour, you can add a little potato starch, add crackers or bread rolls. When serving, pike caviar cutlets are best combined with herbs, various sauces, and vegetables.

Rules for choosing and eating pike caviar

When including pike caviar in your diet, you must follow several rules for choosing, storing and consuming the composition:

• Before purchasing, you need to check not only the expiration dates and composition of the product, but also evaluate the condition of the packaging. It should not be swollen, drips are unacceptable. Preference is given to transparent glass containers, which allow you to evaluate the quality of the eggs. They should not be cloudy or form a homogeneous mass.
• It is best to purchase fish roe in small quantities and eat it immediately after purchase. Leftover product should be kept in the refrigerator. If you need to preserve the composition for a long time, put it in the freezer.
• Pike caviar goes well with many ingredients, so a variety of experiments are allowed. It is best used to create snacks and sandwiches. It emphasizes the taste of seafood. Its characteristics can be highlighted with the help of potatoes, eggs, vegetable oils, herbs, black bread and soft cheese.

Only compliance with all the listed rules will allow you to benefit from pike caviar, and not just enjoy the taste of the delicacy. And you don’t need to use the product too actively. Even in small quantities it guarantees the above effects.

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Pike caviar casserole

Ingredients:

How to cook pike caviar casserole:

1. Peel the onion, wash it, chop it, fry it until golden brown. Soak the bread in cold milk.
2. Pass the caviar, bread and onion through a meat grinder, add sauce, pepper and salt, a little breadcrumbs, and mix.
3. Grease a saucepan with oil, place the resulting mass in it, sprinkle everything with breadcrumbs, and sprinkle with oil.
4. Preheat the oven to 180°C, place a frying pan in it, and bake for about 20 minutes. As a side dish for this casserole, offer fried or boiled potatoes.

Pike caviar cutlets

Ingredients:

How to cook cutlets from pike caviar:

1. Peel the caviar from films, add salt and pepper, add eggs. Add a few tablespoons of flour and stir.
2. Heat the oil in a frying pan, add the minced meat using a spoon, fry the cutlets on both sides until golden brown.

Fish dishes - recipes from the chef. Watch the video!..

Salad with pike caviar “Yaroslavna”

Ingredients:

How to prepare salad with pike caviar “Yaroslavna”:

1. Boil the beef in salted water, cool, cut into strips. Cut the cucumbers and ham in the same way.
2. Place everything in a flat salad bowl, add 100 g of caviar. Season everything with mayonnaise, mix, give the salad the appearance of a slide.
3. Sprinkle grated eggs on top and place the remaining caviar in the center. Cut the tomatoes into slices, place them around the salad, and garnish with sprigs of herbs.

Salted caviar

Ingredients:

1 kg caviar non-iodized salt to taste

How to cook salted pike caviar:

1. Place the caviar in a bowl, fill everything with very hot water. This must be done in order to get rid of the possible smell of mud.
2. Take a mixer with a whisk and beat everything at low speed. The film in which the caviar was located will remain on the corolla, but the eggs will remain intact.
3. Place everything in a saucepan, rinse under running water, remove small films that rise to the surface of the liquid.
4. Drain the water, you will see that the caviar has become similar to millet in both size and color. Throw everything onto cheesecloth and hang it so that all the moisture drains away.
5. After 20 minutes, transfer the product to a container, add fine salt, and stir. Lightly salted caviar is especially tasty, but it does not last long.
6. Place everything in the refrigerator for 6-7 hours. Salted caviar is ready.
7. Caviar is served to the table in a special caviar bowl, always with a silver spoon. It’s interesting, but it is silver that helps to experience the full taste of this product.
8. If you wish, you can dream up. Add the required amount of butter, chopped dill to the finished caviar, mix everything with a mixer. You will get wonderful caviar oil, which can be consumed by spreading it on a piece of fried bread.

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Salad with pike caviar “Yaroslavna”

Any fish roe is suitable for preparing a delicious salad. This original treat is always appropriate on the holiday table.

Pike caviar salad

The recipe for salad with Yaroslavna caviar is as follows:

1. Take 200 g of boiled beef meat, cool.
2. Cut a piece of beef into strips.
3. Chop pickled cucumbers (200 g).
4. Cut 200 g of ham into strips.
5. Slice 2 thinly. large tomatoes.
6. Mix the products with the addition of 2 tbsp. pike caviar.
7. Add 200 g of mayonnaise to the salad and mix.

The finished treat can be placed in a salad bowl, sprinkled with chopped boiled egg on top. You can decorate the dish with parsley.

Pike caviar casserole

To prepare a delicious pike caviar casserole, you need to take 0.2 kg of white bread per 0.5 kg of product, 2 pcs. onion, 1 tbsp. milk, a little vegetable oil, breadcrumbs, 100 g of tomato paste or sauce.

The casserole should be prepared step by step:

1. Soak white bread in milk.
2. Chop the onion and fry it until golden brown in a frying pan with sunflower oil.
3. Grind the onion with caviar and bread in a meat grinder, which must first be squeezed out of the milk.
4. Salt the mixture, add pepper to taste, pour in tomato sauce, add crackers and leave aside for the mixture to brew.
5. Grease a baking pan with oil and place a thin layer of breadcrumbs on the bottom.
6. Bake in an oven heated to 180°C for 20 minutes.

A delicious casserole can be served using greens. Fried or boiled potatoes are best as a side dish. You can prepare hearty snacks from pike caviar using different cooking recipes based on frying or salting.

Cold salting of pike caviar

Cold salting is one of the most popular methods of preparing pike caviar. With this method, the caviar turns out thick and very aromatic. However, it will take longer to infuse than with hot cooking.

The proportions are as follows:

• pike caviar – 0.5 kg;
• salt – 3 tbsp. l.

Preparation:

1. Place pike caviar in a bowl and add salt on top.
2. Next, the mixture of caviar and salt must be stirred until white foam appears. It usually takes a few minutes.
3. Excess foam must be removed and the caviar transferred to a clean jar. The jar must be tightly closed with a lid and placed in the refrigerator.
4. Caviar should be infused in the refrigerator for at least 2 days. Otherwise, the product simply will not have time to salt and will be hazardous to health.
5. After 2 days, the foam in the caviar will disappear and the product will become thick.

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