Spruce Tip Salmon Roe Caviar
Spruce Tip Salmon Roe Caviar is great on toast, in sushi and on top
of many appetizers! It will store in the fridge for three weeks in a
closed jar. For longer storage, put into jars, and vacuum seal plastic
around the jar creating an airtight seal. Will last in the freezer for three
months.
of many appetizers! It will store in the fridge for three weeks in a
closed jar. For longer storage, put into jars, and vacuum seal plastic
around the jar creating an airtight seal. Will last in the freezer for three
months.
Ingredients
- 2 sacs fi lled with fresh salmon roe
- 1/2 cup to 1 cup of kosher sea salt I used Himalayan pink salt
- 2 Tbsp dried peppercorns
- 3 Tbsp dried rosemary
- 2 Tbsp dried thyme
- 4 Tbsp dried or fresh spruce tips
Instructions
- Fill one large bowl with the coldest water you can get. Add enough
salt to make a heavy brine; when you stir it there should be undissolved
salt grains. - Put herbs and pepper into tea ball or into cheesecloth with a string
tied around it. Set aside. - Put salmon eggs into brine and let sit for 10 minutes. Taste an egg - if
it isn’t salty enough to your taste wait another fi ve minutes and then
rinse in strainer. - Put mesh sifter on top of second bowl and slowly push the eggs
through, removing as much as you can of the egg sack.
Add fresh cold water to the eggs, then add peppercorns, rosemary,
thyme and spruce tips contained in the tea ball. Let sit 30 minutes. - Strain and rinse under cold water, put eggs through mesh sifter into
a clean bowl. Remove any remaining egg sacks.
Serve immediately and keep cold.
Notes
You will need:
-A running source of cold water
-Two large bowls
-Wire mesh, with squares roughly the same size as a salmon egg
-One strainer
-Tea ball or cheesecloth with string
- One hour of patience
-A running source of cold water
-Two large bowls
-Wire mesh, with squares roughly the same size as a salmon egg
-One strainer
-Tea ball or cheesecloth with string
- One hour of patience