Firestone Walker Double DBA Cured Salmon Caviar

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, toast flavors to the Curing Salmon Caviar recipe.  Try using it can as used to garnish on a seafood dish, as an appetizer, re-imagining a salmon ikura (fish egg | roe sushi), or for a entrée to add a pop of flavor and extra texture to a protein.

Learn How to Make Your Own Salmon Caviar:

To first make your own caviar, check out my step by step Curing Salmon Roe recipe.  Once you’ve made this recipe or have a store bought version, then use this recipe to make my Firestone Walker Double DBA Cured Salmon Caviar.

 

 

Makes: 8 ounces of flavored salmon caviar | roe


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Firestonewalker Salmon Caviar
Firestone Walker Double DBA Cured Salmon Caviar
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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.
Servings Prep Time
8 guests 5 minutes
Passive Time
2 hours
Servings Prep Time
8 guests 5 minutes
Passive Time
2 hours
Firestonewalker Salmon Caviar
Firestone Walker Double DBA Cured Salmon Caviar
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
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.
Servings Prep Time
8 guests 5 minutes
Passive Time
2 hours
Servings Prep Time
8 guests 5 minutes
Passive Time
2 hours
Ingredients
Servings: guests
Units:
Instructions
  • 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).
    Curing Salmon Roe - Making Caviar
  • 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.
Recipe Notes

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.

Firestone Walker Double DBA Cured Salmon Caviar

Tripel Cured Salmon Roe  Check out my Westmalle Tripel Cured Salmon Roe recipe.

Sean Paxton

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