Yeast Free Paleo Smoked Salmon Mousse

Total time1 hr 20 min

Prep time20 min

Cook time0 min

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Ingredients

6 servings

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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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)
Chef's tip
Fresh horseradish is stronger - finely grate it, start with about half as much, and add a splash of vinegar.
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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