Spicy Salmon Spread With Pickled Currants Recipes

SPICY SALMON SPREAD WITH PICKLED CURRANTS

Steps:

• 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.
• 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.

SALMON PAPILLOTES WITH CARAMELIZED ONIONS AND CURRANTS

Steps:

• In a small saucepan warm brandy over moderate heat and add currants. Remove pan from heat. Let mixture stand, covered, 20 minutes.
• Halve onions lengthwise and cut crosswise into 1/4-inch-thick slices. In a large skillet heat oil over moderately high heat until hot but not smoking and cook onions, stirring occasionally, until softened, about 5 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden, about 15 minutes more. Add currant mixture, cinnamon, nutmeg, and salt and pepper to taste and cook, stirring, 2 minutes. Transfer mixture to a bowl and cool. Caramelized onions may be made 1 day ahead and chilled, covered.
• Preheat oven to 475°F.
• Fold each parchment piece in half crosswise and cut each piece to make a large rounded heart shape. (Folded piece should be at least 2 inches larger all around than salmon fillet.) Open a parchment "heart" and put a salmon fillet in middle of one side. Sprinkle fillet with 1 tablespoon wine and salt and pepper to taste. Spread one fourth caramelized onions on fillet and fold other side of parchment over. Beginning at bottom end of center crease, in overlapping 1-inch segments fold edges of parchment, crimping as you go, to form a tight seal. Make 3 more papillotes in same manner. Papillotes may be made up to this point 4 hours ahead and chilled, covered.
• Put papillotes on a large baking sheet and bake 9 to 15 minutes, or until a skewer inserted through parchment and into fish slides out smoothly.
• Serve papillotes immediately, cutting them open at table.

SPICY SMOKED SALMON DIP

Steps:

• Chop salmon into fine pieces.
• Blend all ingredients into large bowl.
• Chill for 1-2 hours.
• Serve topped on crackers or toast and enjoy!