Description
This easy recipe can be made in advance, especially if you are entertaining and want to save time on the day of your event. Serve it as a spread on crisp breads, or as a dip with crudités. Either way, you’ll have a savory gourmet appetizer that is sure to impress.
Ingredients
- 8 ounces, weight Skinless Salmon, Uncooked
- ½ cups Unsalted Butter, Cut Into 1/2-inch Cubes
- ½ cups Heavy Cream
- 6 whole Sun-Dried Tomatoes Packed In Olive Oil
- 2 Tablespoons Capers, Drained
- 1 teaspoon Smoked Paprika
- ½ teaspoons Dried Dill Weed
- 1 teaspoon Sea Salt (fine)
- ¼ cups Red Wine Vinegar
- ⅓ cups Dried Montmorency Tart Cherries
- WASA Crisp Breads, For Serving
- Sliced Chives, For Garnish
- Coarse Flaky Sea Salt, For Garnish
Preparation
Place salmon in a blender. In a small saucepan over medium, bring butter, cream, tomatoes, capers, paprika, dill and salt to a boil. Stir until butter is completely melted, then immediately pour butter mixture into blender with the salmon.
Blend salmon mixture, beginning on the low setting, then gradually increase speed to medium high. Blend until mixture is thick and smooth, about 2 minutes. Transfer to an airtight container, cover and chill for 2 hours or until set.
While salmon spread is chilling, heat red wine vinegar in a small saucepan over medium until it is just beginning to boil. Place cherries in a mug and pour the hot vinegar over. Stir to coat and allow to soak for 30 minutes. Drain and chop cherries, set aside until ready to serve.
Spread the salmon mixture over crisp bread crackers. Top with pickled cherries, a sprinkling of chives, and flaky sea salt. Serve on platters, or set up a buffet with the salmon spread and garnishes in individual ramekins, if desired. Goes great with Pinot Grigio!
