For the caviar from trout roe, wash off the roe strands immediately after slaughter, skin them and carefully and accurately rinse the eggs with about 80 g of table salt per liter. Then let the eggs drain.
Then, for 1 kg of roe, dissolve 100 to 120 grams of salt in 2 L of lukewarm water. Depending on your preference, the salt concentration per liter of water can range from 40 to 60 grams.
Pour in the eggs and stir gently by hand two to three times. After 1, 5 to 2 h (depending on the size of the egg) remove the caviar from trout roe and let it drain properly.
Keeps at a maximum of +2 to +3 ° Celsius about 2 to 3 days!
Preparation Tip:
An interesting flavor variation of caviar from trout roe is obtained when combining 100 grams of table salt and 30 to 40 grams of sugar to 2 liters of water.
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