Pike caviar - 500 gr, Salt - 3 tbsp, Water - 1 pack.
Caviar is good, but carefully mine so as not to tear the films.
Now cut into pieces.
Carefully separating the layer of eggs by layer with a knife, remove the film. As a result, the eggs remain on the board, and the film is in your hand.
We shift the caviar into a large bowl (such that it is convenient to drain the water).
We rinse many times with a large amount of water. Pour water, mix, give caviar to settle and drain. And so many times.
Put salt in a bowl with clean caviar, pour a glass of water and stir for 15 minutes. The salt will dissolve and the caviar will pour through. We recline in a colander, let the water drain for an hour. Done.
Tasty on bread and butter, in salads, in tartlets, in profiterals. . .
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10 servings
Caviar is good, but carefully mine so as not to tear the films. 
Now cut into pieces. 
Carefully separating the layer of eggs by layer with a knife, remove the film. As a result, the eggs remain on the board, and the film is in your hand. 
We shift the caviar into a large bowl (such that it is convenient to drain the water). 
We rinse many times with a large amount of water. Pour water, mix, give caviar to settle and drain. And so many times. 
Put salt in a bowl with clean caviar, pour a glass of water and stir for 15 minutes. The salt will dissolve and the caviar will pour through. We recline in a colander, let the water drain for an hour. Done. 
Tasty on bread and butter, in salads, in tartlets, in profiterals. . .