TROUT CAVIAR

Q I have heard that it’s easy to make caviar using trout roe. Would you or your team have a recipe and does it keep for a while?

BH, by email

A Split the membrane with a sharp knife, remove the eggs and place in a sieve. Wash several times in cold, salted water removing any membrane that remains as this tastes bitter. Make a brine using 500ml water and 75g salt; mix until the salt has dissolved. Soak the eggs in the brine for up to 10 minutes – any longer and they’ll taste salty. Drain, bottle, seal and store in the fridge. Eat within two weeks.