Trout caviar, freshly salted

Of course, all ingredients increase in proportion to the amount of caviar. In the recipe for freshly salted trout caviar, everything is surprisingly simple. At first, very carefully, so as not to damage any eggs, I wash the eggs from the mucus, completely free it from the anchors, films, and dissolve the salt in water that has cooled to room temperature. Then I immerse the caviar for a quarter of an hour in brine. After carefully draining the water, the caviar is not washed again. Trout caviar is immediately served with freshly baked pancakes and butter. Freshly salted caviar is extremely tasty. I read a recipe for freshly salted trout caviar in a magazine from a stack of seventies. But I had a chance to salt it only once, a few years ago at one of the culinary exhibitions that I love to visit so much. There was a master class on salting red fish and caviar. The recipe that I got a long time ago was exactly the same. The cook explained that only boiled water and only room temperature should be used for salting trout caviar. Experts assure that caviar cannot be salted with iodized salt, only the most ordinary stone salt. Salted in iodized salt, the caviar quickly becomes moldy, and in ordinary - it lasts up to twenty days in the refrigerator. Whether this is true, I will not say, but in any case, freshly salted trout caviar is an excellent food that is unlikely to stay in the refrigerator for so long.