Candied Salmon and Roasted Red Pepper “Queso Flameado”

A guest post by Canadian food blogger Korena Vine.

Cheese is always a crowd pleaser, especially when it is served warm and melty. This easy and delicious appetizer takes its cue from Mexican queso flameado, a dish of melted cheese most often topped with cooked chorizo, tomato, onion, chile, and spices, meant to be scooped into a warm tortilla and enjoyed. Sounds wonderful, right? We think so too, so we made our own version using SeaChange’s sweet and smoky Candied Wild Smoked Salmon and some fire roasted red peppers. It’s definitely not Mexican, but it sure is good!

Use any kind of mild cheese that melts well in this dish, such as Edam, Fontina, Monterey Jack, or Gruyere, and melt it slowly in the oven for best results. Serve with a sliced baguette or crackers for scooping, and lots of napkins – this is as gooey as it is delicious!

Candied Salmon and Roasted Red Pepper Queso Flameado 2

Candied Salmon and Roasted Red Pepper “Queso Flameado”

Serves 4-6 as an appetizer

Ingredients

200 g grated Edam, Fontina, Monterey Jack, Gruyere, or other mild cheese good for melting (about 2 cups of grated cheese)
1 package SeaChange Candied Wild Smoked Salmon
1/4 cup roughly chopped roasted red peppers

sliced baguette or sturdy crackers, for serving

Preheat the oven to 350˚F. Open the package of candied salmon with scissors and pour off the juice. Break the candied salmon into small pieces with your fingers, then combine it with the cheese and roasted peppers in a bowl and toss to combine. Place the cheese mixture in a small (3 cup capacity) oven-proof serving dish and bake in the preheated oven for 10-15 minutes, until the cheese is completely melted and bubbling around the edges. Serve immediately (but be careful – the dish and its contents hot!) with slices of baguette and/or sturdy crackers, using a spoon to scoop up the melted cheese.

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