Anti Inflammatory Paleo Smoked Salmon Mousse
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Learn more →Ingredients
6 servings
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 8 oz smoked salmon
- 3 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh chives, finely chopped
- 1 tsp prepared horseradish (no added sugar or cream)
- ¼ tsp fine sea salt
- ¼ tsp black pepper
For serving
- 1 english cucumber, sliced into rounds, for serving
- 2 heads belgian endive, leaves separated, for serving
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Open the refrigerated can of coconut milk and scoop the thick, solidified cream from the top into a large mixing bowl, leaving the watery liquid behind. Using a hand mixer or stand mixer, beat the coconut cream on medium-high speed until it holds soft, billowy peaks, about 2–3 minutes. Refrigerate while you prepare the salmon base.
- 2
Add the smoked salmon, lemon juice, lemon zest, dill, chives, horseradish, salt, and pepper to a food processor. Pulse 8–10 times until the salmon is broken down into a coarse, uniform paste — some small flecks of salmon are fine; avoid over-processing to a completely smooth purée.
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