SERVES 4 • COOK TIME 40 minutes
BEET:
1 large Alaska Grown beet, red or golden
GOCHUJANG VINAIGRETTE:
2 Tablespoons gochujang (Korean red pepper paste)
1 Tablespoon Alaskan honey (or other wildflower honey)
1 Tablespoon rice vinegar
1 clove garlic, minced
1 Tablespoon chopped fresh cilantro
1/2 lime, juice and zest
1 teaspoon sugar
2 Tablespoons olive oil
LEMON MASCARPONE GOAT CHEESE:
2 oz. mascarpone, softened
2 oz. goat cheese, softened
1 teaspoon lemon zest
1/2 Tablespoon heavy cream or whole milk
1/2 teaspoon Alaskan sea salt
GREENS AND ALASKA SNOW CRAB:
1/2 Alaska Grown cucumber
8 oz. large wild Alaska snow crab meat pieces, shells discarded
2 Alaska Grown radishes, plus green tops, if desired
1 cup assorted Alaska Grown greens (watercress, arugula, baby spinach)
1/2 cup chopped, toasted hazelnuts
BEET:
Preheat oven to 375°F. Place beet on a small baking sheet and roast for 30 to 40 minutes or until tender; cool. Peel and cut into small cubes; set aside. (Alternatively, simmer the peeled and halved beet until fork tender. Cool and dice.)
GOCHUJANG VINAIGRETTE:
Combine all ingredients in a bowl; whisk. Set aside.
LEMON MASCARPONE GOAT CHEESE:
Place ingredients in a small bowl or mini food processor. Blend thoroughly; set aside.
GREENS AND ALASKA SNOW CRAB:
Slice cucumber in eighths lengthwise, then cut on the bias into 1-inch pieces; set aside. Separate leaves from radishes; set aside. Slice radishes paper thin; set aside.
To serve, place cucumbers, crab, greens and radish tops, if using, in a bowl; add about 2 tablespoons of prepared vinaigrette; toss. Taste and add more vinaigrette, if desired; set aside. Using the back of a large spoon or small spatula, smear a large, thin layer of cheese across bottom of 4 plates. Sprinkle layers with hazelnuts. Add beet cubes around and on the cheese layer, place cucumber-crab-greens mixture in the middle. Garnish with sliced radishes.
Recipe by Chef Erik Slater,
Seward Brewing Company, Seward, AK.
“This is an amped-up Alaskan version of the classic beet and goat cheese salad. Gochujang is a Korean red pepper paste that is available in Asian markets.”
SOURCE: Alaska Seafood Marketing Institute.
Find more recipes at WildAlaskaSeafood.com
