So, I jumped on Google and found several sites giving instructions on how to make caviar and I couldn’t believe how easy it is. The hardest part is removing the eggs from the skein — the membrane holding them together – then it is simply rinse and brine the eggs. After reading a few of the options I decided to follow this method on a site Hunter, Angler, Gardener, Cook. As Hank (the hunter, angler,
gardener, cook and writer on this site) says “How could something so mysterious be so easy to create? It didn’t seem fair.”
This is a great site for those who either hunt, fish, garden or are the recipient of those who do.
So what did I do with My Homemade Caviar? The morning after I made it I saw that JJ Organics have their special new potatoes
available – they are always the very first and are grown on a north facing slope that doesn’t get frost. So, it was boiled new potatoes with crème fraîche topped with caviar.
I am also going to make a French Omlette and fill it with crème fraîche and caviar – I think that sounds rich, but luxurious.
Happy cooking and eating.
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