Homemade Salted Pike Roe

Pike roe is salted in cooled brine and rested in the refrigerator. The roe provides protein and fat, so a small serving fits a low-carb diet. The recipe makes five servings.
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Water, Pike roe, Himalayan salt, Olive oil
Heat on the stove: 10 min. Chill in the refrigerator: 1 day. Mix: 5 min. Whisk with a mixer: 5 min. Mix: 1 day. Cool down: 5 min.
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Remove the roe from its membrane. Place the ingredient Pike roe (150 g) in a deep bowl, cover with cold water (600 g), and gently whisk so the membranes collect on the whisk. Repeat the rinsing three times and drain.

For the brine, heat the water (600 g) with Himalayan salt (15 g), then cool it to 40 °C. Cover the roe with the brine for 5 minutes, transfer it to a sieve, and let all liquid drain. Mix the roe with olive oil (5 g), place it in a clean jar, and refrigerate for 24 hours.


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Keto, LCHF: Recipes, Rules, Description $$$
Odessa