Ingredients

Title Value
1. Pike caviar 500 Column
2. Olive oil 1 art. l
3. Salt taste

Cooking

1. Stage

Spawn eggs over a coarse grater to remove the film and the rest of the garbage, do not be afraid the eggs will not be damaged. Take caviar in small pieces to make it more convenient and lightly pressing the rub.

1. Stage. Spawn eggs over a coarse grater to remove the film and the rest of the garbage, do not be afraid the eggs will not be damaged. Take caviar in small pieces to make it more convenient and lightly pressing the rub.

2. Stage

Rinse the grated eggs several times until the water is clear.

1. Stage. Rinse the grated eggs several times until the water is clear.

3. Stage

Drain the water through a full or cheesecloth and let the caviar drain well.

1. Stage. Drain the water through a full or cheesecloth and let the caviar drain well.

4. Stage

Add olive oil and salt to the caviar to taste. To guess with salt, salt a little and let stand for 10 minutes, try, if necessary, add more.

1. Stage. Add olive oil and salt to the caviar to taste. To guess with salt, salt a little and let stand for 10 minutes, try, if necessary, add more.

5. Stage

The salting of pike caviar is over, let stand for 2-3 hours and you can eat. Store pike caviar in the refrigerator.

1. Stage. <strong>The salting of pike caviar is</strong> over, let stand for 2-3 hours and you can eat. <strong>Store pike caviar</strong> in the refrigerator.

6. Stage

Bon Appetit!!!