Trout caviar on pan-fried trout

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I use the term — caviar — loosely, to encompass any brined fish egg. 

This particular caviar, I’m sorry to say, was not brined long enough.  The eggs were huge — as big as salmon eggs — and the 40 minutes I gave them in a salt solution wasn’t enough.  They tasted too fishy and not caviary enough.

Still, mixed with a some warmed sour cream, they were lovely on pan-fried trout filets.

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