This easy recipe can be prepared in advance, especially if you are hosting and want to save time on the day of your event. Serve it as a spread on crusty bread or as a dip with raw vegetables. Either way, you’ll have a flavorful gourmet appetizer that’s sure to impress.
Preparation:
To cook:
Level: Easy
Serves: 10
Ingredients
- 8 ounces, weight Skinless salmon, uncooked
- ½ cups Unsalted butter, cut into 1/2 inch cubes
- ½ cups Heavy cream
- 6 set Sun-dried tomatoes wrapped in olive oil
- 2 tablespoons Capers, drained
- 1 teaspoon smoked paprika
- ½ teaspoon Dried dill
- 1 teaspoon Sea salt (fine)
- ¼ cups Red wine vinegar
- ⅓ cups Montmorency Dried Tart Cherries
- WASA crispbreads, for serving
- Sliced chives, to garnish
- Coarse flaky sea salt, to garnish
Preparation
Place the salmon in a blender. In a small saucepan over medium heat, bring the butter, cream, tomatoes, capers, paprika, dill and salt to a boil. Stir until the butter is completely melted, then immediately pour the butter mixture into the blender with the salmon.
Blend the salmon mixture starting on the low setting, then gradually increase the speed to medium-high. Blend until mixture is thick and smooth, about 2 minutes. Transfer to an airtight container, cover and refrigerate for 2 hours or until set.
While the salmon spread cools, heat the red wine vinegar in a small saucepan over medium heat just until it just begins to boil. Place the cherries in a mug and pour the hot vinegar over them. Stir to coat and let soak for 30 minutes. Drain and chop the cherries, set aside until ready to serve.
Spread salmon mixture on crispbread crackers. Garnish with pickled cherries, a sprinkle of chives and flaky sea salt. Serve on platters or buffet with salmon spread and garnishes in individual ramekins, if desired. Goes very well with Pinot Grigio!
