Salmon Nduja with Pickled Currants
SpanishHardGluten-Free

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. 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.

Cooking Timer

01:57:00
Custom Timer (minutes)

Recipe Info

Prep Time:37 min
Cook Time:80 min
Total Time:117 min
Difficulty:Hard
Servings:2