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Salmon Caviar

Make a 100% salt solution by dissolving salt, one tablespoon at a time, in hot water (not boiling, just hot from the tap) until the salt will no longer dissolve. It is not necessary to let the water cool before proceeding to the next step. The temperature does not matter. I use Canning & Pickling Salt because it has no additives.

 

Spaetzle Maker

This is a Spaetzle Maker. Use only the grated part, not the cup, to remove the eggs from the membrane. Search “spaetzle” on this site for the recipe to make Spaetzle. You can buy a Spaetzle Maker at a housewares store.

We used Alaska red “sockeye” salmon roe. Using the grated part of a Spaetzle Maker over a bowl, rub a skein of fresh (only fresh will do) salmon roe across the grate, dislodging the eggs from the membrane.

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Discard the membrane. Once you have as many loose eggs as you want, soak them in the salt solution for thirteen minutes while stirring. When we were making this for the first time we dislodged the eggs right into the bowl of salt solution (as pictured), but then our timing was off. Next time we will dislodge the eggs into an empty bowl and THEN when we have enough we’ll put it all into the salt solution at the same time and start the timer.

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Strain the eggs out of the salt solution into a colander and run under cold water until it doesn’t taste too salty for you. We discarded our salt solution and filled that bowl with fresh water and let the salty roe sit in it for about 30 seconds, too. We grabbed a pinch of the roe and tasted it. It was good, so we stopped pouring fresh water on it. Let it continue to strain for awhile, but you can eat it right away. Tastes great with crackers and cream cheese. You can add flavorings like garlic or dill to the roe if you want to. In the refrigerator it will last for a few days. Once it had strained for an hour or so, I scooped it into small jars (previously used for pimientos, but baby food jars would work) and put them into the refrigerator. The next day it tasted even better!