Pike caviar with garlic

1. Preparing the caviar:

To do this, we take pike caviar, rinse it with cold water (right in the bags). Next, put in a bowl and pour boiling water, leave for 5 minutes. During this time, do not forget to stir so that boiling water gets everywhere. Then we drain the water and pass the eggs through a sieve so that the films remain, and the eggs pass through the sieve.

The resulting caviar is washed three times (until the water becomes clean) and spread on gauze to drain the liquid.

Then repeat the previous process: pour boiling water, hold it for a couple of minutes and throw it on gauze.

2. Prepare the brine:

Dissolve the coarse salt in boiling water. Immediately pour this brine into the caviar, mix and cover with a lid so that the brine does not cool down very quickly. So the caviar should stand for 10 minutes.

We put gauze on a sieve, spread the caviar, let the water drain. Then we hang the gauze for 15 minutes to get rid of excess moisture 100%.

3. Now the most interesting:

Mix caviar with finely chopped dill, squeeze garlic through a press, add olive oil. We taste it.

Serve on the table with crispy toast and enjoy sandwiches!