Courtesy Joshua Rogers, chef, Smyth at the Iron Horse Hotel, Milwaukee
This simple, addictive snack is a traditional potted fish, but its flavor profile is inspired by the trendy Calabrian sausage spread ’nduja. The melted butter “seal” allows it to stay fresh outside the refrigerator for several hours, which makes it perfect for picnics.
- 1 pound salmon, very thin sliced
- 1½ teaspoons kosher salt
- 2 cups unsalted butter
- 1 tablespoon harissa
- 1 tablespoon smoked paprika
- ½ teaspoon cayenne pepper
- Bread, for serving
In glass pie dish or small baking dish, lay salmon in single layer. Sprinkle with salt and let sit for 30 minutes. Melt butter and pour immediately on top. Cover and let sit for 15 minutes.
Remove salmon and reserve butter. Combine salmon, harissa, paprika and cayenne in food processor. Pulse until chopped, add about 6 tablespoons butter, and continue pulsing to achieve paste-like consistency. Add more salt or spices to taste.
Pack tightly into mason jars or other containers. Top with remaining melted butter. Refrigerate up to 5 days. Serve with bread. Serves 6–8.
Underground Wine Project 2016 And Why am I Mr. Pink? Rosé of Sangiovese (Columbia Valley). JP Quidore, food and beverage director for the Iron Horse Hotel, which houses Smyth, says, “a nice Sangiovese rosé combines hints of strawberry and a touch of acidity that perfectly complements the dish’s richness without overwhelming the flavors. Though if you love the bubbles, the understated red fruit of a brut sparkling rosé can be an excellent choice, especially at a picnic.”