by Karin Calloway
Shrimp Butter is a popular appetizer spread in the South and this recipe takes the idea and enhances it with pink salmon and loads of citrus flavor. The spread is best if made a day ahead, but you’ll want to let it come almost up to room temperature before serving to ensure spreadability.
Poach fish in wine and water for about 10 minutes. Cool. Remove skin when cool enough to handle. Place salmon, orange zest and juice and butter in a food processor. Season with salt and pepper and pulse until smooth. Scrape into a bowl and fold in the coarsely chopped walnuts. Taste for seasoning and spread in a serving dish. Cover with plastic wrap and chill until ready to serve. Allow to sit out at room temperature for 20-30 minutes before serving. Serve with toasted baguette slices or wheat crackers.
- 1 pound boneless, skinless fresh salmon fillets
- 1/2 cup white wine
- 1/2 cup water
- Zest of 2 oranges
- Juice of 1 orange
- 8 tablespoons (1 stick) butter, at room temperature
- 1/2 cup chopped walnuts
- Sea salt and freshly ground black pepper
- Toasted baguette slices or whole wheat crackers, for serving
Makes 8-12 appetizer servings.
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