How to Salt Trout Roe: 10 Homemade Recipes

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Many beloved delicacies can be easily prepared at home. So today, we'll explore the best ways to salt trout roe. There are several different methods, and we've gathered the most delicious ones for you in this collection of recipes!

1. Trout Roe in the Sac

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A versatile recipe for salting fresh and uncleaned roe.

Prep time: 40 minutes.
Yield: 8 servings.

• 400 g trout roe
• 70 g salt
• 1 L water
• 20 ml vegetable oil

1. Boil the water and divide it into two containers, 500 ml each. Add 50 g of salt to one – this will be the brine. To the second, add the remaining 20 g, this is for processing the roe.
2. Place the uncleaned trout roe into the second bowl and leave for 2-3 minutes. Carefully remove the membranes by hand.
3. Rinse the roe under running water and remove any remaining pieces of membrane.
4. Drain it in a colander, transfer to another container, and pour the brine over it.
5. Leave the roe in the brine for about 10 minutes, then drain it again in a colander. If you plan to eat it immediately, this time can be reduced to 5 minutes. If you want to store it for a week or longer in the refrigerator, increase it to 15 minutes.
6. Transfer the roe to paper towels to remove any excess moisture.
7. Place the salted trout roe into a glass jar and mix it with vegetable oil.

2. Trout Roe Without Soaking

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One of the most interesting ways to salt trout roe.

Prep time: 45 minutes.
Yield: 4 servings.

• 250 g trout roe
• 1/2 cup salt
• 2 cups water
• 1 tbsp vegetable oil

1. Rinse the roe under hot running water, carefully removing the eggs from the membrane.
2. Dissolve the salt in hot water and let the brine cool.
3. Pour the brine over the roe and let it sit for 5-20 minutes, depending on the desired saltiness.
4. Drain the roe in a colander, pat dry with paper towels, place in a glass jar, and pour in the oil. Gently mix.

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3. Frozen Trout Roe with Salt

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The main thing here is to let the roe thaw gently and naturally.

Prep time: 30 minutes.
Yield: 4 servings.

• 250 g frozen trout roe
• 100 g salt
• 500 ml water
• 0.5 tsp sugar
• 1 tbsp olive oil

1. Thaw the trout roe on the counter or on the bottom shelf of the refrigerator. Rinse it under hot water and remove the membrane.
2. Heat the water with sugar and salt until dissolved, and let the brine cool.
3. Soak the roe in it for 10 minutes, drain in a colander, and pat dry with paper towels.
4. Carefully transfer the roe to a glass jar and pour in the olive oil.

4. Salted Trout Roe in Soy Sauce

Source: breedfish.ru

A wonderful oriental recipe with simple ingredients.

Prep time: 45 minutes.
Yield: 4 servings.

• 200 g cleaned trout roe
• 0.5 tsp salt
• 2 cloves garlic
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 tsp lemon juice
• 1 pinch hot red pepper

1. Rinse the roe under running water and let it drain.
2. Mix crushed garlic, salt, oil, and hot pepper. Add soy sauce and lemon juice. Let the marinade infuse for 10 minutes.
3. Add the trout roe to this marinade, mix, and let it sit for another 10 minutes.

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5. Trout Roe in Sugar

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Here, more sugar is used for the marinade, so the roe acquires a slightly different taste.

Prep time: 12 hours.
Yield: 6 servings.

• 400 g cleaned trout roe
• 1 L water
• 50 g sugar
• 80 g salt

1. Boil the water, add salt and sugar, and simmer for 3 minutes. Let the brine cool to 45-50 degrees Celsius.
2. Rinse the roe, place it in a clean container, and pour the brine over it.
3. Leave the trout roe in the brine for 15 minutes and then drain it in a colander or through cheesecloth.
4. Give it another 15 minutes to drain and air dry.
5. Distribute the roe into clean, dry jars and refrigerate overnight.

6. Salted Trout Roe Without Water

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This is the so-called dry salting method, without brine or soaking.

Prep time: 4 hours.
Yield: 6 servings.

• 500 g trout roe
• 2 tsp salt
• 1 tsp sugar
• 1 tsp sesame oil

1. Rub the roe in the sac through a special grid or any mesh with suitable sized holes. The idea is that the membrane should remain on the mesh, and the roe should separate into the container below.
2. Sprinkle the roe with salt and sugar, mix, and leave for 20 minutes covered with film.
3. Drain the roe on cheesecloth, let it dry, and place it in a glass jar greased with sesame oil.
4. Let the roe sit in the refrigerator for another 3 hours.

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7. Spiced Trout Roe

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Probably the most delicious salted roe possible!

Prep time: 24 hours.
Yield: 3 servings.

• 200 g cleaned trout roe
• 500 ml water
• 40 g salt
• 15 g sugar
• 1 bay leaf
• 4 white peppercorns
• 5 allspice berries
• 3 cloves
• 1 pinch ground ginger

1. Add all spices, salt, and sugar to the water and bring it to a boil. Simmer the brine for 2-3 minutes and let it cool under a lid to 40-50 degrees Celsius. Strain the brine.
2. Rinse the trout roe, pat it dry slightly, and pour the brine over it. Leave it for 15-20 minutes.
3. Place the roe on cheesecloth and let it drain completely. Let it air dry for another 15 minutes.
4. Distribute the roe into glass jars and refrigerate for 24 hours.

8. Five-Minute Trout Roe

Source: breedfish.ru

A very quick and easy preparation method even for beginners.

Prep time: 5 minutes.
Yield: 2 servings.

• 200 g cleaned trout roe
• 2 tsp salt

1. Thoroughly rinse the roe under running water and let it dry.
2. Gently mix it with salt and place it in a glass jar.
3. Refrigerate the roe overnight or even for 24 hours to infuse.

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9. Trout Roe with Salt and Lemon

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A little lemon zest gives the roe a delicate and piquant aroma.

Prep time: 24 hours.
Yield: 4 servings.

• 250 g cleaned trout roe
• 2 tbsp salt
• 1 tbsp sugar
• 600 ml water
• 1/2 lemon

1. Remove the thin zest from the lemon and squeeze the juice separately.
2. Add the zest to the water, bring to a boil, and simmer for 5 minutes. Then add salt and sugar, and simmer for another 3 minutes.
3. Let the marinade cool to about 50 degrees Celsius and strain.
4. Pour the resulting marinade over the rinsed trout roe, add lemon juice, and gently mix.
5. Let the roe marinate for 20 minutes, drain in a colander, pat dry slightly, and place in a glass jar.
6. Refrigerate the roe for 24 hours.

10. Salted Trout Roe with Basil

Source: apkun.com

Another unusual recipe for lovers of variety!

Prep time: 1 hour.
Yield: 4 servings.

• 350 g trout roe
• 500 ml water
• 2 tbsp salt
• 4 tbsp soy sauce
• 1 tsp ground coriander
• 1 tsp ground allspice
• 1 tsp dried basil

1. Mix water, soy sauce, salt, and all spices. Let the marinade infuse for 20-30 minutes.
2. During this time, rinse the trout roe under hot water and remove the membrane. Rinse the roe again and pat it dry slightly.
3. Pour the spiced marinade over the roe and leave for 15 minutes.
4. Drain it in a colander or cheesecloth, pat dry again, and place the salted roe in a glass jar.