This is one of those “don't knock it till you try it” recipes. We weren't even sure what to think when we first looked at it, but once we put everything together… dang. This is INCREDIBLE. The wheels started turning. It was a full-on Ratatouille moment (the sparks flying, if you know, you know), and suddenly we could imagine a million ways to use this thing. In a sandwich, on toast, with a spoon straight out of the jar… honestly, no judgement. It's a whole bunch of amazing things pulsed together into something ridiculously delicious. And you can bet your last roll of salami this is what we're bringing to the next potluck!!
Ingredients:
- 150g Cured Salami
- 50g semi-hard cheese (we used cows Cheddar)
- 1 tbsp mustard
- 6 cornichons
- juice of 1/4 lemon
- Fresh herbs
- 1 egg yolk
Instructions:
- Cut the Fuet and cheese into small pieces.
- Pulse with mustard, cornichons, and lemon juice until chunky and not smooth. Season to taste and mix in fresh herbs if you have some on hand.
- Top with chives and the option of an egg yolk.
Tip: Serve with crispy toasted bread or crackers!
