Red capelin caviar croutons

6 servings
45 min

To make this beautiful and delicious snack, first we will salt caviar. It is not difficult to do this, namely:
1. Put the caviar in a suitable container (ceramic is best).

2. Peel and grate the beetroot.

3. Pour a third of the water into a bucket and boil, add a third of the cooked salt and a third of the grated beets to it, cook for 5 minutes over a moderate heat.

4. Strain the brine through a fine sieve and pour the caviar over it. Let it stand for 5 minutes, then strain the caviar through a sieve.

5. Boil the water again, pouring half of the remaining water into the bucket. Put the second thirds of the salt and grated beetroot, cook again for a few minutes, strain the brine, pour over the caviar for 10 minutes and strain the caviar.

6. Repeat the same for the third time. If the color of the caviar turned out to be too saturated, you can fill it with clean water and let it stand a little - the color will come out, however, take into account that the caviar will become not only less red, but also less salty. Caviar is ready and you can proceed to the next stage of preparation:

7. Heat the vegetable oil in a pan and fry slices of bread on it.

8. Put the bread on a nice dish and, while it's still hot, put a thick slice of hard cheese on each slice. You need the cheese to melt a little.

9. Top with the caviar and garnish the sandwiches with small sprigs of thyme. You can serve croutons with caviar on the festive table!