Westmalle Tripel Cured Salmon Caviar
Now that you’ve made salmon caviar, you can flavor it many different ways. The elegance of carvair marries seemlessly with the the classic Westmalle Tripel Trappist ale. The light candy sugar note along with the esters from the yeast blend into the salmon caviar, creating a beautiful harmony in this beer version of caviar. It’s perfect for a special feast, great on a cracker or canape and even just as a snack.
This takes homemade or store bought salmon caviar to another level. You can use this recipe as an appetizer or use as a garnish over many different main courses.
| Servings | Prep Time |
| 8 guests | 5 minutes |
| Passive Time |
| 2 hours |
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This takes homemade or store bought salmon caviar to another level. You can use this recipe as an appetizer or use as a garnish over many different main courses.
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Ingredients
- 1/4 cup Westmalle Tripel Ale or other Tripel Style Beer
- 1 tablespoon sugar, preferably organic
- 1/2 teaspoon salt, kosher
- 8 ounce salmon caviar pre-made following my Curing Salmon Roe recipe
Servings: guests
Units:
Instructions
- In an 8 ounce sealable jar add the Westmalle Tripel (or other Tripel style ale), 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 flavor of the Trappist Ale. To serve, strain the caviar from the Tripel beer brine with a perforated spoon. Use with some of the recipe suggestions mentioned below. This Tripel Cured Salmon Caviar will hold for up to a week in the refrigerator.
- To serve, place onto a cracker with a whipped goat cheese and garnish with chopped chives.
Recipe Notes
Suggested Uses:
To make a small caviar bite, make the Homemade Brewer’s Cracker with Spent grain recipe and break into small bite size pieces. Add some whipped goat cheese or crème fraîche and top with the Tripel Cured Salmon Caviar. Garnish with chives, chervil and/or black flaked salt.
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I have had canned sturgeon and salmon caviar. Is it possible to follow this recipe, and then preassure cook it?