Firestone Walker Double DBA Cured Salmon Caviar
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 |
| 8guests | 5minutes |
| Passive Time |
| 2hours |
|
|
Ingredients
- 1/4cup Firestone Walker Double DBAmore information about Double DBA
- 1tablespoon sugar, brown
- 1/2teaspoon salt, kosher
- 8ounce salmon caviarpre-made following my Curing Salmon Roe recipe
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).
- 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.
Check out my Westmalle Tripel Cured Salmon Roe recipe.