DelmarvaLife Live Cooking: Beet Cured Salmon Crostini, Ricotta Gnudi, and Hard Cider Mussels – April 25, 2018
We enjoy showing off our local, talented Delmarva chefs on our live cooking show.
We also love when they tell us that their first year in business was a successful one! Executive Chef with The Blue Hen in Rehoboth Beach, Del. joins us in the Kirby and Holloway Kitchen to make beet cured salmon crostini, ricotta gnudi, and hard cider mussels.
The Blue Hen opened in March 2017 and is located at 33 Wilmington Ave., Rehoboth Beach, Del. Check out their Facebook page here.
- 1 C red beets, diced
- 1/8 C coriander seed
- 1/8 C fennel seed
- 1/8 C mustard seed
- 1 C salt
- 16oz center cut salmon filet, skin off/pin bone out

- 1# ricotta
- 1 egg
- 1/4 C grated Parmesan
- 2 teaspoons melted butter
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 C all purpose flour
- 1 C heavy cream
- 6 oz fontina, diced
- 3 egg yolks
- 25 mussels, cleaned
- 2 Tablespoons diced Spanish chorizo
- 2 Tablespoons diced apple of your choice
- 1 C hard cider
- 2 Tablespoons butter
- 1 Tablespoon lemon juice
- 2 Tablespoons scallions, sliced
- Salt to taste
- Toasted baguette slices