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