Salmon Nduja With Pickled Currants Recipe

Name: Salmon Nduja With Pickled Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Place salmon in a blender. 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). 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.
2
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.
3
Spread nduja onto crackers and top with dill, chives, and pickled currants. Sprinkle with sea salt.
4
Nduja can be made 2 days ahead. Keep chilled.

2136

kcal

Calories

237

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Salmon Nduja With Pickled Currants falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon Nduja With Pickled Currants

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions