Trout Caviar

From Trout Caviar: Recipes from a Northern Forager (Minnesota Historical Society Press) by Brett Laidlaw 

Ingredients:

¼ cup trout roe

¼ tsp salt

Directions:

Rinse eggs and drain in a sieve. Put the roe in a small bowl and gently mix in salt. Cover with plastic wrap and let sit for 3 to 4 hours; the salt penetrates quickly. The caviar will keep for 3 to 4 days in the fridge.

Serve with dark bread or blini, good butter, sour cream or crème fraiche.