Salmon Nduja with Pickled Currants

Ingredients for Salmon Nduja with Pickled Currants

• 1 (200g) skinless salmon fillet, pin bones removed, finely chopped

• 8 oil-packed Calabrian chillies or 1 fresh Fresno chilli, finely chopped

• 120ml double cream

• 120ml (1 stick) unsalted butter, cut into pieces

• 2 teaspoons hot smoked Spanish paprika

• 2 teaspoons kosher salt

• 60ml dried currants

• 1/4 cup white wine vinegar

• Caraway crackers, dill sprigs, and thinly sliced chives (for serving)

• Flaky sea salt

Place salmon in a blender. Bring chillies, 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). Immediately pour into blender and blend on low speed to combine. Increase speed and blend until mixture is thick and emulsified (it should be smooth and spreadable). Transfer nduja to an airtight container; cover and chill until set, 1 1/2–2 hours.

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

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

Nduja can be made 2 days ahead. Keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.