I used the eggs of bream, but you can take salmon caviar, salmon, pike, pike-perch or other fish.

With a fork to release the eggs from the film, stretch it. Salt salt fine grind. Salt should be added to taste. I put about a tablespoon of salt. And of course it all depends on the number of eggs. Put in a jar and in the fridge for a day :)

Alternatively, you can serve sandwiches with caviar:) Bread smeared with butter and caviar!!! And no worse than red:) But made by hand with love :)

Voila!!