SMOKY BLACK CAVIAR
VEGAN SEAFOOD

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INGREDIENTS :

  • 2 cups of Danwood Smoked Oil®

  • 1 cup water

  • 10 grams of ginger, roughly sliced

  • 10 grams dried dulse

  • 5 grams dried nori

  • 1 dehydrated shiitake mushroom

  • 1/2 tbsp. liquid from caper jar

  • 1/2 tbsp. Danwood Liquid Smoke®

  • 1 tsp. soy sauce

  • 1 tsp. agar agar powder

  • 1/2 tsp. activated charcoal

INSTRUCTIONS :

  • Pour Danwood Smoked Oil® into a Pyrex container, and place in the refrigerator for 45 minutes to 1 hour (you want the oil to be cold, but not frozen into solid chunks).

  • Once the oil is about cool, bring your cup of water to a boil in a small saucepan and reduce to low, adding the ginger, dulse, nori, and shitake mushroom. Allow to steep for 5-10 minutes before removing from the heat and straining, keeping the liquid and discarding the solids.

  • Return the water to the saucepan and add the caper brine, Danwood Liquid Smoke®, soy sauce, agar agar, and activated charcoal. Stir until it is all dissolved, and bring up to a low boil. Let simmer, while stirring, for about 2-3 minutes, as it thickens. Remove from the heat.

  • Use an eyedropper, and drip the caviar liquid into the chilled Danwood Smoked Oil®. Continue until all the liquid is used. If it becomes too solid in the saucepan, you can heat it up with a tablespoon or so of water, and stir until it is liquid again.

  • Strain the oil (which can be reused) and store the vegan caviar in the refrigerator until you are ready to serve.

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These shiny black pearls of homemade vegan caviar pop to give way to a surprising amount of subtle smoky ocean flavor - they are salty , fishy , umami , and complex - the flavor of these little pearls melt gently in your mouth . Aesthetically , perfectly round bubbles in reflective hues . This stunning creation will wow you with both it’s looks and the smoky taste as a great reminder that you can make anything vegan !