|Boiling water||2 Cup (32 tbs)|
|Coarse salt||1 Teaspoon|
Put the roes into a warm bowl and cover completely with the boiling water.
Cover the bowl and allow to stand for 5 minutes.x (The idea of the boiling water is to "set" the membrane so that the eggs can be scraped away from it.) After 5 minutes remove the roes and allow them to cool.
Now comes the delicate part of the operation.
With the back of a knife scrape the eggs away from the surrounding skin without bursting them.
This requires great patience and tenderness.
Sprinkle a generous helping of coarse salt over the eggs and you have your red caviar.
Chill in the refrigerator.
Serve on toast with a squeeze of lemon.
Lovely in an omelet, too.
You can't imagine how delicious this is.
The little eggs go pop under your teeth.
But I warn you, it won't keep, even in the refrigerator, for more than a couple of days.
It never lasted for more than a couple of hours with our family.