John Myers
Ingredients for 1 servings:
- Salmon or salmon trout roe (as much as you can get). From this amount:
- Salt 10%, Potassium Sorbate 0.4%, Sodium Benzoate 0.4%
- Ascorbic acid (citric acid) 0.1%
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Shelf life 1 – 2 months
Separate the roe from the connective tissue, meticulously removing blood clots and veins so that in the end only the loose eggs remain. They then have a very smooth consistency. The separation from the connective tissue must be done very carefully and gently. In the beginning, I grabbed a plastic pasta strainer, which was a bit rough on the inside and had rectangular holes measuring approximately 7 x 4 mm. I was always on the lookout and later found a stainless steel sieve in a catering store in the shape of a kettle with holes 6 mm in diameter. The ultimate tool. The roe is very carefully passed through this sieve by hand; the eggs must not be damaged (if you don’t have such a sieve, you can do it by hand, but it is very laborious). After this process, mix the cleaned eggs with the ingredients and let them mature for three days at 10 to 12 degrees Celsius. If then stored at a temperature of 0 to 2 degrees Celsius, the product will keep for one month. The shelf life can be doubled by pasteurization: 12 minutes per 100g of mass at 84 degrees Celsius, cooling quickly, and storing at 0 to 2 degrees Celsius. If the product is too salty for you, soak it in a 5% salt solution for 2 hours. Please do not experiment with plain water, champagne, or anything else—we’ve tried it before, but it doesn’t work.
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