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1
In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved.
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2
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.
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3
Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind.
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4
Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally.
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(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).
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6
While eggs soak, use tweezers to remove bits of membrane and broken eggshells.
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7
When soaking is complete, pour eggs into colander to drain.
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8
Rinse eggs quickly with cold water and drain for a few minutes.
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9
Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator.
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10
After 8 to 12 hours, transfer the now-sticky eggs into glass bowl.
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11
Gently fold in just enough olive oil to make the individual eggs shiny and slick.
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12
Serving Suggestions: Salmon or ?red?
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13
caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge.
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14
Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days.
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15
Its mild flavor lends itself to serving with cream cheese and crackers.
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16
A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese.
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Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing.
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This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ?ikura?
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19
salmon eggs used in Japanese sushi or sashimi.
