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Salmon Roe Cure and serve

• 1/2 pound whole salmon skein(s).
• 1/4 cup salt
• 6 cups water
• Mayonnaise [check for avoids]
• White Onion
• Sourdough bread [or compliant substitute]

• Mix the water and salt and heat to about 120 degrees Fahrenheit.
• Add roe and stir until the eggs begin to fall from the skein while gently rubbing with thumbs as the skein begins to melt.
• Do not overheat as this will 'cook' the eggs and they will lose the desired color and flavor.
• Remove from heat and continue to rub the eggs free from the skin.
• Drain into a sieve and remove remaining skin.
• Place the clean, salted eggs into a glass container and refrigerate.
• SERVING SUGGESTION:
• Slice fresh open grain sourdough or french bread.
• Spread with mayonnaise and thinly sliced white onions. Top with Salmon roe.
• OPTIONS:
• Lox and Salmon roe together are good.
• Mayonnaise may be pureed with Kalamata olive or Tarragon for different flavors.
• Can also be served with crackers.