Name: Salmon Nduja
Yield: Makes about 1⅔ cups
Ingredients: 1 7-ounce skinless salmon fillet, pin bones removed, finely chopped; 8 oil-packed Calabrian chiles or 1 fresh Fresno chile, finely chopped; ½ cup heavy cream; ½ cup (1 stick) unsalted butter, cut into pieces; 2 teaspoons hot smoked Spanish paprika; 2 teaspoons kosher salt; ¼ cup dried currants; ¼ cup white wine vinegar; Caraway crackers, dill sprigs, and thinly sliced chives (for serving); Flaky sea salt

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Alex Lau

Nduja is traditionally made with pork, but because salmon is a fatty fish, it works well too. This recipe was reader-requested from Sitka & Spruce, in Seattle, WA.

Salmon Nduja with Pickled Currants

Recipe notes