Deviled Smoked Salmon

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Curry butter:

4 ounces softened, unsalted butter

1 heaping teaspoon curry paste

1 teaspoon sweet Spanish paprika

1/2 teaspoon fresh lemon juice

Sea salt to taste

Black pepper to taste


6 slices whole wheat sourdough or pumpernickel bread

8 ounces hot-smoked salmon (recipe at left), sliced thin

1 teaspoon fresh chopped chives, for garnish

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