Home Brew Chef's Triple Cured Salmon Caviar
- ¼ cup Westmalle Tripel
- 1 tbsp Sugar, organic
- ½ tsp Kosher Salt
- 8 oz Salmon Caviar, pre-cured with basic blend
Place 8 ounces of prepared Salmon Caviar, either cured or store bought into a clean 8 ounce jar (1). In a measuring cup, add ¼ cup of Westmalle Tripel, sugar and salt (2). Mix together until the sugar and salt have dissolved. Add this mixture to the jar with the caviar. Seal with a lid and let sit for 2 hours, to absorb the flavor of the Trappist Ale. Pour the beer brine off the caviar and the it is ready to use.
Use the Brewer’s Cracker recipe and break into small bit size pieces. Add some Goat Cheese or Crème Fraiché and top with the Tripel Cured Salmon Caviar. Garnish with chives, chervil and/or black flaked salt (3).
For more recipes, techniques and menu ideas, explore the redesigned Home Brew Chef and our new Chef's Table