Red caviar is a storehouse of valuable substances, because each egg is the source of life for the future being, and therefore everything in it that is necessary for the nascent life is concentrated in it. It turns out such a small container of nutritional elements and biologically active substances: digestible protein, useful polyunsaturated fatty acids (vitamin F), which does not produce our body, as well as vitamins A, E, D and folic acid, lecithin, phosphorus and iodine. By the way, without attention this fact was left not only by culinary specialists, but also by cosmetologists, inventing a whole series of expensive cosmetics based on drawing from red caviar.
Spoons aside!
Just a thousand years ago, caviar was the main food of fishermen and hunters. Later, noble estates became addicted to it-for them caviar was served in a silver or crystal vessel on crushed ice, and they ate a small, but still a spoon. And no loaves of butter! This combination, say gourmets, completely kills the true taste of fish delicacy.
The attitude towards red caviar was transformed in the modern world. If in Russia it all got more or less settled (we ate caviar with cooked meals, fried, dried, mass started to salt only since the XIX century), then in America could not think of anything more original than to serve a glass of beer with a bonus sandwich with "red gold" for 5 cents. Then the Americans realized and began to make caviar the most expensive salad in the world worth $ 1000. True, besides caviar it includes real French truffles, Spanish jamon, Bulgarian pepper ... In Finland, caviar is served as part of the original triptych: a bowl with red caviar, chopped onions and thick fat sour cream. It is this tasteful combination Finns consider ideal. Well, we must try. Do not forget to add to your sushi and rolls red caviar and Japanese. As for drinks, the ideal combination is a duet with dry white wine and champagne. In some "sea" restaurants caviar is immediately put in a glass with a sparkling drink.
The taste and color ...
Red caviar is extracted from fish of the salmon family. And, unlike sturgeon black caviar, red grain sizes are less valuable and not always indicative of taste and quality. Ketovaya caviar has an amber-orange color and a thin elastic film. It has the largest grain - up to 7 mm in diameter. Highlighting its special taste, this caviar is often called "royal". It has a pronounced sea flavor and its taste is considered universal.
Sockeye salmon caviar is the rarest and most valuable variety of salmon caviar. It has a piquant taste, for which it is considered a gourmet caviar. It is also recommended to be used by doctors as the most healthful of all varieties of red fish.
Egg in the egg
So, let's figure out the best caviar. By the way, in some elite stores in Europe, buyers are given a silver ball on a thin chain, which must be lowered into a container of caviar: if it plunges immediately, the ratio of fats and salt in the product is ideal. If the ball "thinks" for just a few seconds on the surface, then the buyer also has something to think about. Since we do not test caviar in our stores, we will have to rely on our own experience and knowledge.
Look at the can of caviar. This caviar should be made from caviar of salmon caught in the cleanest waters of Sakhalin and Kamchatka, and salted solely in the traditional Far Eastern recipe, that is, immediately after the catch, directly at the site of the fishery. Thus, banks should specify Kamchatka or Sakhalin, except for glass banks, which for technical reasons are packaged in Moscow (Russia) on modern equipment.
The price of a 140-gram can of red caviar can not be cheaper than 7-8 dollars in retail sales.
Terrine salmon with caviar
You will need:
300 g of smoked salmon (can be slightly salted) or trout, salmon; 50 g of red caviar; 1 pc. red, yellow, green sweet pepper; 200 g of fresh cottage cheese; 200 g of cream; 2 table. chopped dill; 2 table. spoons of horseradish; juice of 1 lemon; 2 table. spoons of vermouth; salt pepper; 10 g of gelatin
Preparation:
Salmon cut into small pieces, mix with cottage cheese, lemon juice, finely chopped peppers and dill. Gelatin, previously diluted in cream and vermouth, mix with the resulting mass. All put in small cylindrical shapes and put in the refrigerator. To snack easier to get out of the form, you can pre-lined her food film. Before serving, lower each form into hot water to make it easier to remove the terrine, and, tipping it, spread it on a plate. You should get about 10 small portions. Top with red garlic.