Smoked Salmon Dip

You will need:

  • 80g wild smoked salmon

  • 70g wild smoked salmon lox

  • 2 green onion, sliced

  • 1 medium pickle, diced

  • 3 tbsp avocado oil mayo

  • 2 tbsp coconut milk solids *see notes

  • 1 tbsp chives & garlic spread *see notes

  • 1/2 tsp dried dill

  • 1/4 tsp garlic powder

  • 1 tsp chopped parsely

  • Optional: 2 Endive bulbs

To make

  1. Begin by preparing the salmon. In a medium bowl, crumble the smoked salmon. Slice the salmon lox into small pieces & add to the bowl.

  2. Dice green onion & pickle and add to bowl.

  3. Add all remaining ingredients and mix well.

  4. Wash and remove leaves from endive and set on a plate to use as dipping vessel.

Notes*

  • Place coconut milk in fridge overnight. You will only use the milk solids which remain on top of the can after opening.

  • The garlic & chive spread I use is by Spreadem. The link is here: http://spreademkitchen.com/our-products/




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