
Salmon Nduja with Pickled Currants
A delicious spanish dish. Gluten-free friendly.
Total Time
117 min
Serves
2
Rating
0.0 (0)
Ingredients
- 1 (7-ounce) skinless salmon fillet
- pin bones removed
- finely chopped
- 8 oil-packed Calabrian chiles or 1 fresh Fresno chile
- finely chopped
- 1/2 cup heavy cream
- 1/2 cup (1 stick) unsalted butter
- cut into pieces
- 2 teaspoons hot smoked Spanish paprika
- 2 teaspoons kosher salt
- 1/4 cup dried currants
- 1/4 cup white wine vinegar
- Caraway crackers
- dill sprigs
- and thinly sliced chives (for serving)
- Flaky sea salt
Instructions
- 1
Place salmon in a blender.
- 2
Bring chiles, cream, butter, paprika, and kosher salt to a boil in a small saucepan over medium-high heat, stirring to melt butter (adjust heat if needed to keep mixture from boiling over).
- 3
Immediately pour into blender and blend on low speed to combine.
- 4
Increase speed and blend until mixture is thick and emulsified (it should be smooth and spreadable).
- 5
Transfer nduja to an airtight container; cover and chill until set, 1 1/2–2 hours.
- 6
Meanwhile, place currants in a small bowl.
- 7
Bring vinegar to a simmer in a small saucepan and pour over currants; let sit until plumped, about 30 minutes.
- 8
Drain currants.
- 9
Spread nduja onto crackers and top with dill, chives, and pickled currants.
- 10
Sprinkle with sea salt.
- 11
Nduja can be made 2 days ahead.
- 12
Keep chilled.