Firestone Walker Double DBA Cured Salmon Caviar
The wonderful malt flavors combined with the wood fermentation from Firestone Walker’s Double DBA style ale, create a foundation of this Firestone Walker Double DBA Cured Salmon Caviar recipe. Once the salmon roe has been cured and turned into caviar, this recipe adds the beers malt complex flavors to help further transform caviar into Beer Cuisine territory. The possibilities for this cured and flavored salmon caviar are endless. Cooking with beer adds all the wonderful caramel, toffee, and toast flavors-notes to my “How-To” Curing Salmon Caviar recipe with the addition of this brew that has a unique and colorful story.
Try using Firestone Walker Double DBA Cured Salmon Caviar as a garnish on a seafood dish, as an appetizer, maybe raw oysters, of sauteed shrimp | prawns, re-imagining a salmon ikura (fish egg | roe sushi), and remove the rice and substitute Belgian endive, and add some richness, with a hint of tartness in the form of a goat cheese mousse, or for an entrée to add that salty, malty pop of umami, with an interactive water balloon burst of extra texture.
Learn How to Make Your Own Salmon Caviar:
To first make your special caviar, begin by checking out my step by step, “How-To” Curing Salmon Roe recipe. Once you’ve made this base caviar recipe or have a store-bought version, then use this Firestone Walker Double DBA Cured Salmon Caviar recipe. This adds a unique twist, adjusting the flavors of the finished caviar, to create a special bite, that is taken to another level when the beer pairing is added to the bite plus sip equation in each mouthful.
Makes: 8 ounces of flavored salmon caviar | roe
| Servings | Prep Time |
| 8 guests | 5 minutes |
| Passive Time |
| 2 hours |
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Taking homemade or store bought salmon caviar to another level, by infusing it with the flavors of beer to make Firestone Walker Double DBA Cured Salmon Caviar.
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- 1/4 cup Firestone Walker Double DBA more information about Double DBA
- 1 tablespoon sugar, brown
- 1/2 teaspoon salt, kosher
- 8 ounce salmon caviar pre-made following my Curing Salmon Roe recipe
- In an 8 ounce sealable jar add the Firestone Walker Double DBA, sugar and salt. Mix together until the sugar and salt have dissolved. Add the 8 ounces of prepared salmon caviar and gently, toss with a spoon to evenly coat the salmon eggs. Seal with a lid and let sit for 2 hours in the refrigerator, to absorb the malt and oak flavors found in this Double version of DBA (Double Barrel Ale).
- To serve, strain the caviar from the Double DBA beer brine with a perforated spoon. Use with some of the recipe suggestions mentioned below. This Firestone Walker Double DBA Cured Salmon Caviar will hold for up to a week in the refrigerator.
Suggested Uses for Firestone Walker Double DBA Cured Salmon Caviar:
Using Belgian endive, cut the bottom root end off. Then peel off the leaves of endive. Mix some soften goat cheese with some cut chives and place into a pastry bag. Place a small dollop of the chive flavored goat cheese on the white portion of the endive. Then spoon a small amount of the Firestone Walker Double DBA Cured Salmon Caviar in the endive 'boat' to hold the fish eggs. Repeat with remaining endive and serve.
Check out my Westmalle Tripel Cured Salmon Roe recipe.
