AIP Friendly Coconut Smoked Salmon Platter with Herb Cucumber Rounds
This platter is the kind of thing that looks like it came from a fancy brunch spread but comes together with surprisingly little effort — and it serves six beautifully. Crisp English cucumber rounds stand in for crackers or bread, making this naturally grain-free and completely in line with the elimination-phase approach of the autoimmune protocol. The creamy base is made from chilled full-fat coconut cream whipped together with fresh dill, lemon juice, and zest — it's bright, herby, and rich without any dairy in sight. Wild-caught smoked salmon gets draped over each round, bringing that silky, savory depth that makes this feel genuinely indulgent rather than restrictive. The quick-pickled red onion is a small but mighty move — a simple apple cider vinegar brine with a touch of honey turns the slices a vivid pink and adds a tangy contrast that cuts right through the richness of the salmon and coconut spread. Capers and fresh chives scattered across the top round everything out with a little briny, oniony lift. It's the kind of platter that disappears fast, and nobody at the table needs to know it was built around a healing protocol.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the coconut-dill spread
- ½ cup full-fat coconut cream
- 2 tbsp fresh dill, finely chopped
Ingredient noteAIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp fine sea salt
For the quick-pickled onion
- 1 small red onion, very thinly sliced
- ⅓ cup apple cider vinegar
- ⅓ cup water
- 1 tsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/8 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ½ tsp fine sea salt
For the platter
- 2 large english cucumbers, sliced into ¼-inch rounds
- 8 oz wild-caught smoked salmon, thinly sliced
- 3 tbsp capers, drained and rinsed
- 2 tbsp fresh chives, thinly sliced
- 1 tbsp fresh dill sprigs, for garnish (optional)Ingredient note
AIP excludes seed-derived spices such as dill seed, but the dill in this recipe is dill weed - the leaf herb, not the seed - so it is likely AIP-compliant.
- 1 tbsp extra-virgin olive oil, for drizzling (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Make the quick-pickled onion: combine the apple cider vinegar, water, honey, and 1/2 tsp salt in a small saucepan over medium heat, stirring until the honey and salt dissolve, about 1–2 minutes. Pour the warm brine over the sliced red onion in a small bowl, pressing the onion down so it is submerged. Let sit at room temperature for at least 30 minutes, until the onion turns bright pink and softens slightly.
- 2
Make the coconut-dill spread: whisk together the chilled coconut cream, chopped dill, lemon juice, lemon zest, and 1/4 tsp salt in a small mixing bowl until smooth and uniform. Refrigerate until ready to assemble.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!