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.