Fresh Chum Salmon Caviar

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   In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved.

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   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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   Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind.

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   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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   While eggs soak, use tweezers to remove bits of membrane and broken eggshells.

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   When soaking is complete, pour eggs into colander to drain.

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   Rinse eggs quickly with cold water and drain for a few minutes.

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   Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator.

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    After 8 to 12 hours, transfer the now-sticky eggs into glass bowl.

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    Gently fold in just enough olive oil to make the individual eggs shiny and slick.

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    Serving Suggestions: Salmon or ?red?

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    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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    Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days.

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    Its mild flavor lends itself to serving with cream cheese and crackers.

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    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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    salmon eggs used in Japanese sushi or sashimi.

* Per serving · 4 servings · Values may vary.