FRESH CHUM SALMON CAVIAR
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.;
CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES
Categories Appetizer Cocktail Party New Year's Eve Salmon Sour Cream Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
- Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.
SMOKED SALMON OR RED CAVIAR APPETIZER
This is very easy and everyone loves it. It is equally good with any red caviar or with finely chopped smoked salmon. I like to serve this with Snack Westphalian Pumpernickle or any plain cracker.
Provided by Nana Amy
Categories Spreads
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Place the cheese on any plate and press the finely chopped scallion greens thickly on it.
- Put the plate you're serving it on on top of the scallions and cheese and invert onto the serving plate.
- Spoon the caviar or press the chopped smoked salmon on top of the cream cheese.
- Can refrigerate a few hours or serve immediately.
Nutrition Facts : Calories 83.6, Fat 7.1, SaturatedFat 4.3, Cholesterol 48, Sodium 119.6, Carbohydrate 0.9, Protein 4.4
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