In the case of fish eggs, the worst thing that can happen is to cut them. There are two important tips in this regard. Specifically, caviar should be kept at room temperature for 20-30 minutes before being mixed with the rest of the ingredients.
At the same time, another important aspect is that the eggs drain well if they are watery with the help of a colander or gauze. It should be noted that the oil should not be poured over the first caviar.
The mistake that can easily lead to your claim being denied is failure salad
Initially, caviar should be whipped with lemon juice for 2-3 minutes and only then add oil. Another mistake many cooks make is rubbing eggs for too long.
Once the eggs have obtained the desired consistency, they should not be rubbed again, as they will be chopped.
Given all these mistakes, you will need the following ingredients for the perfect caviar recipe:
- 100 grams of fresh carp caviar, pike, herring or caviar
- 250 ml of sunflower oil
- 30 ml lemon juice
- 30 ml of acidic mineral water
- 2 small French onions (leek), finely chopped
- Salt and pepper to taste
How to properly prepare caviar salad?
As for the method of preparing it, the eggs should be soaked in cold water for an hour before preparing it. They will then be drained and, after the water is removed, placed in a blender where they are mixed for four minutes at low speed.
At the same time, they can be chopped manually using a telescope if there is no mixer, as csid.ro writes.
Add a drop of lemon juice to it and rub the caviar for another three minutes. Only then the oil is added gradually and not at the same time, and the preparation is constantly mixed, like mayonnaise.
Mineral water is also added to make the eggs creamier, then the rest of the oil is added again, gradually, stirring more. Then we add lemon juice, again mineral water, oil again, until the caviar salad becomes creamy, but also aerated.
Add salt and pepper only at the end, as well as finely chopped onions. Caviar salad can be served on slices of fat burner or cucumber or on a slice of toast.