Salmon Nduja with Pickled Currants

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. 1

   Place salmon in a blender.

2. 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. 3

   Immediately pour into blender and blend on low speed to combine.

4. 4

   Increase speed and blend until mixture is thick and emulsified (it should be smooth and spreadable).

5. 5

   Transfer nduja to an airtight container; cover and chill until set, 1 1/2–2 hours.

6. 6

   Meanwhile, place currants in a small bowl.

7. 7

   Bring vinegar to a simmer in a small saucepan and pour over currants; let sit until plumped, about 30 minutes.

8. 8

   Drain currants.

9. 9

   Spread nduja onto crackers and top with dill, chives, and pickled currants.

10. 10

    Sprinkle with sea salt.

11. 11

    Nduja can be made 2 days ahead.

12. 12

    Keep chilled.