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
Begin by preparing the salmon. In a medium bowl, crumble the smoked salmon. Slice the salmon lox into small pieces & add to the bowl.
Dice green onion & pickle and add to bowl.
Add all remaining ingredients and mix well.
Wash and remove leaves from endive and set on a plate to use as dipping vessel.
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/