If you are looking for gourmet recipes and you want something easy, then this is the perfect appetizer recipe to dig into!
This savory salmon spread can also be served as a salmon dip if you want to keep the carb count low. Just sprinkle the pickled cherries, chives and salt on top of the whole bowl and place a platter of crudité nearby. The texture is a lot like hummus, but with salmon as the base instead of tahini.
I particularly like this spread on crisp WASA breads, though. There is just something special about that healthy crunch backing up these savory canapés!
Feel free to make this easy salmon spread in advance to save time if you plan to serve it at a dinner party. Keep it in an airtight container (with the cherries and chives in separate bags) until ready to serve.
This is truly gourmet made easy.
Savory Salmon Spread with Pickled Cherries
- Small Saucepan
- heat-proof mug
- 8 oz skinless salmon, uncooked
- ½ cup (1 stick) unsalted butter cut into 1/2 inch cubes
- ½ cup heavy cream
- 6 sun-dried tomatoes packed in olive oil
- 2 tbsp capers drained
- 1 tsp smoked paprika gluten free
- 1 tsp sea salt fine grain
- ½ tsp dried dill weed
- ⅓ cup dried Montmorency tart cherries
- ¼ cup red wine vinegar
- WASA crisp breads (omit for keto or gluten free diets & use fresh veggies instead)
- sliced chives for garnish
- coarse flaky sea salt for garnish
- Place the salmon in a blender. In a small saucepan over medium, 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 beginning on the low setting, then gradually increase the speed to medium high. Blend until the mixture is thick and smooth, about 2 minutes. Transfer to an airtight container, cover and chill for 2 hours or until set.
- While the salmon spread is chilling, heat the red wine vinegar in a small saucepan over medium until it is just beginning to boil. Place the 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.