I work at a hatchery and I've just come into a tuperware full of fresh squeezed-from-the-fish salmon eggs. I cured them in brine last night and now... I have no idea what to do with them. I want to stay true to my russian roots and eat some as ikra on buttered bread, but then what do I do with the rest of the mountain? I'll probably never have this ingredient again, so I want to make it count. Ideas?
bon appetit
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