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Festive Appetizer Idea: Beet Cured Oshēn Salmon

Festive Appetizer Idea: Beet Cured Oshēn Salmon

Meal Type

Entree

Cooking Time

Up to 1 hour

Yields

4 People

Ingredients

  • 2-3lb Oshēn salmon, skin-on

  • 1 cup kosher salt

  • ¾ cup sugar

  • 2 red beets, shredded

  • 2 oranges, sliced

  • 4 tbsp. ginger paste

  • 1 bunch tarragon

  • 1 orange

  • 1 large watermelon radish, thinly sliced

Preparation

With the holidays around the corner, coming up with new ideas for entertaining can feel overwhelming. Not to worry because we have you covered! We partnered with Rooted Montauk's Chef Stephanie Williams to inspire wellness gurus in the Hamptons.

William's takes a holistic approach to her dishes and only sources the freshest ingredients.

Specially curated for the Kate Bock x Hamptons Magazine event, the Beet Cured Salmon is a modern twist for serving as canapés or an elegant starter for your next event.

Not only is this dish visually stunning, but also bursts with flavor to ensure guests are delighted. Enjoy this vibrantly hued Beet Cured Salmon created by Rooted Montauk's chef Stephanie Williams.

Beet Cured Oshēn Salmon

Cure The Salmon

Step 1

Mix salt and sugar together in a small bowl and set aside.

Step 2

Layer the bottom of a sheet pan with half of the beets.

Step 3

Layer half of the orange slices on top of the beets and lightly sprinkle tarragon on them.

Step 4

Evenly pour half the salt mixture onto the sheet pan.

Step 5

Lay the salmon skin-side down on top of the salt mixture.

Step 6

Spread the rest of the salt mixture on top of the salmon.

Step 7

Layer orange slices, tarragon, and the rest of the beets on top of the salmon.

Step 8

Tightly wrap the sheet pan with plastic wrap and leave in the refrigerator for three days.

To Plate

Step 1

Remove the salmon from the sheet pan and quickly rinse the salt mixture from the salmon. Pat dry.

Step 2

Thinly slice the salmon and serve on top of thinly sliced radish and a squeeze of orange to garnish.

 

About the Event

The Topping Rose House in Bridgehampton, NY brought beautiful people and beautiful food together in the same space. Hosted by Supermodel Kate Bock and Hamptons Magazine, attendees of the event worked up a sweat with a thrilling workout class lead by DanceBody CEO Katia Pryce.

We were thrilled to partner with Rooted Montauk to provide postworkout bites created uniquely for the event. For more recipes from the event, check out chef Stephanie Williams' Oshēn Smoked Salmon which is an easy appetizer to pull together and looks beautiful every time!

 

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