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Cranberry Cured Atlantic Salmonphoto

This would be a great hors d’oeuvres, or perfect for a first course for an autumn dinner. The salty salmon is foiled perfectly by the sweet, tangy lemon curd and additional cranberries. A crisp 2008 Matua vineyards, New Zealand Sauvignon Blanc will pair exceptionally well with this dish. 

Recipe Ingredients:

Salmon:

  • 3 pounds salmon, whole
  • ¼ cup brown sugar
  • ¼ cup Kosher salt
  • 2cups fresh cranberries (crushed)
  • 1ea medium red beet (shredded)

Lemon Curd:

  • 7oz lemon juice
  • 7oz sugar
  • 3ea whole eggs
  • 3ea egg yolks
  • 4.5oz butter (room temp.)
  • zest from one lemon

 

Method:

Salmon Method:

  1. Mix the salt, brown sugar, cranberries and beet together and completely cover the salmon let marinate for 48 hours.

Lemon Curd Method:

  1. In a non-reactive saucepan heat the juice and sugar together until the sugar is dissolved.
  2. Mix the whole eggs and yolks together.
  3. Next temper in the lemon juice-sugar mixture and place in a double boiler on med. high heat.
  4. Keep whisking the lemon juice-egg mixture until it becomes very thick and leaves whisk marks.
  5. Remove from heat, fold in the butter and zest and cool completely.

To Serve:

  1. Wash the cure off the salmon, pat dry and slice very thin.
  2. Place slices on a serving plate and garnish with thinly sliced radish, Belgian endive and Frisse lettuce.
  3. Add a small spoon full of lemon curd off center and garnish with micro cilantro.
  4. Thinly slice fresh cranberries and place around the plate in no particular order.

CHEF BIO:
JOSH BERRY
EXECUTIVE CHEF, STOWE MOUNTAIN LODGE

Chef Josh Berry began his culinary career at the BALSAMS apprenticeship program in the summer of 1994. While an apprentice he had internships at premier restaurants in Key Largo, FL; Colorado Springs, CO; Boston, MA; Donaldsonville, LA; Kohler, WI and Pinehurst, N.C.

After finishing his apprenticeship, Chef Berry left for Europe and spent time at the Astoria Hotel in Luzerne, Switzerland and in Northern Italy, specifically Lake Como. Upon returning to America, he took a position as Chef de Cuisine at a resort in Hilton Head, South Carolina. After several years leading kitchens in the South, he returned to New England as the Executive Chef at an inn located in Essex, CT.

When asked to return to the BALSAMS Grand Resort in Dixville Notch, NH, he jumped on the opportunity to become their Executive Chef and head instructor at the culinary school he attended and where he began his career. After working there for more than two-and-a-half years, he joined the Stowe Mountain Lodge culinary team as Executive Chef, taking their farm-to-table dining concepts to new heights.

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