Salmon Belly Nduja – WASTED!

Salmon Belly Nduja 

Made slightly different to the meaty Nduja version that is stuffed in a sausage casing and smoked. In the salmon belly version, we cure for three days with the belly and trim, seasoned it with garlic and home fermented chili with smoked paprika. All of this is minced twice before shaping with caul into a sausage. We gently cooked this and then smoked it.

In this first experiment it was not as soft as I would have liked, but it was still a fantastic flavour. 

I softened a little with olive oil and served with melba and dried fish skins. 

We also used it in our sole paupiette, which was an absolute winning combination. 

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