FRESH CHUM SALMON CAVIAR
Provided by Food Network
Categories appetizer
Time 8h30m
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator.
- After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick.
- Serving Suggestions: Salmon or ?red? caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ?ikura? salmon eggs used in Japanese sushi or sashimi.
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FG Chi
[email protected]I can't wait to try this recipe. It looks amazing!
Brian Vincent
[email protected]This caviar is the perfect combination of salty and briny. It's absolutely delicious.
Kali Riter
[email protected]I'm so glad I found this recipe. I've been looking for a good caviar recipe for ages.
Mary Akakpo
[email protected]This is a great recipe for a party. It's easy to make ahead of time, and it's always a crowd-pleaser.
enrique martin
[email protected]I love that this recipe uses fresh chum salmon. It makes the caviar so much more flavorful.
Latisha Sanders
[email protected]This caviar is so versatile. I've used it on bagels, blinis, and even pasta. It's always delicious.
Brandi Turcola
[email protected]I was surprised at how easy this recipe was to follow. I'm definitely going to make it again.
Haseeb Awan
[email protected]This caviar is a real treat. It's perfect for a special occasion.
Mian Hammad
[email protected]I'm not a huge fan of caviar, but this recipe changed my mind. It's so good!
Jeff Mwale
[email protected]This is the best caviar I've ever had. It's so fresh and delicious.
Abdullah Abdullh
[email protected]I love the simplicity of this recipe. It lets the natural flavor of the salmon shine through.
Abdulhameed Muhd
[email protected]This caviar is amazing! It's so creamy and flavorful.
kishiey bae
[email protected]I'm so glad I found this recipe. It's the perfect way to enjoy fresh chum salmon.
Xavin Dayal
[email protected]This recipe is a must-try for any seafood lover. The caviar is so fresh and flavorful, and it pairs perfectly with the blinis and crème fraîche.
Princess Withasmile (Princesswithasmile)
[email protected]Wow! This caviar is incredibly delicious. The salmon flavor is so pure and clean, and the texture is velvety smooth. I can't believe I made this at home!
Hello Sunshine
[email protected]As a first-timer in making caviar, I was amazed by how easy this recipe was to follow. The instructions were clear and precise, and the end result was stunning. The caviar turned out perfect, with a lovely golden color and a rich, briny flavor.
promi Chy
[email protected]This chum salmon caviar recipe is a game-changer! The delicate flavor and creamy texture of the caviar were out of this world. I served it with blinis and crème fraîche, and it was an instant hit with my family and friends.