Ingredients

• 1 (7-ounce) skinless salmon fillet, pin bones removed, finely chopped
• 8 oil-packed Calabrian chiles or 1 fresh Fresno chile, finely chopped
• 1/2 cup heavy cream
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 2 teaspoons hot smoked Spanish paprika
• 2 teaspoons kosher salt
• 1/4 cup dried currants
• 1/4 cup white wine vinegar
• Caraway crackers, dill sprigs, and thinly sliced chives (for serving)
• Flaky sea salt

Instructions

1. Place salmon in a blender. Bring chiles, cream, butter, paprika, and kosher salt to a boil in a small saucepan over medium-high heat, stirring to melt butter (adjust heat if needed to keep mixture from boiling over). Immediately pour into blender and blend on low speed to combine. Increase speed and blend until mixture is thick and emulsified (it should be smooth and spreadable). Transfer nduja to an airtight container; cover and chill until set, 1 1/2–2 hours.
2. Meanwhile, place currants in a small bowl. Bring vinegar to a simmer in a small saucepan and pour over currants; let sit until plumped, about 30 minutes. Drain currants.
3. Spread nduja onto crackers and top with dill, chives, and pickled currants. Sprinkle with sea salt.
4. Nduja can be made 2 days ahead. Keep chilled.