AIP Friendly Smoked Salmon Spread with Coconut Cream & Herbs
Rich, creamy, and packed with bright herb flavor, this spread is the kind of appetizer that disappears fast — and it serves six, so it's perfect for a gathering or a week of easy snacking. Ripe avocado and thick coconut cream solids come together as the base, giving you that luscious, spreadable texture without any dairy in sight. A hit of fresh lemon juice and zest keeps everything tasting vibrant, while dill, chives, and a whisper of ground ginger layer in complexity that feels genuinely elegant. The smoked salmon gets pulsed in just enough to stay flaky and present rather than blending into oblivion, so every bite has real substance. Following an autoimmune protocol often means giving up the creamy dips and spreads you love most, but this one checks every box using only whole, compliant ingredients — no nightshades, no grains, no legumes, nothing sneaky. A short chill in the fridge lets the flavors meld and the spread firm up beautifully, making it easy to scoop onto cucumber rounds or endive leaves for a clean, satisfying bite. It's the kind of recipe that makes the protocol feel like a treat rather than a restriction.
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Learn more →Ingredients
6 servings
- 6 oz smoked salmon, skin removed, roughly torn
- 1 medium ripe avocado, pitted and scooped
- ¼ cup full-fat coconut cream (from a chilled can, solids only)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 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 chives, finely chopped
- 1 small clove garlic, minced
- ½ tsp fine sea salt, plus more to taste
- ¼ tsp ground ginger
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- cucumber slices or endive leaves, for serving (optional)
Instructions
- 1
Refrigerate the can of coconut milk or coconut cream overnight, or for at least 30 minutes, so the cream solidifies and separates from any liquid. Open the can and scoop out only the thick solid cream into a food processor; discard or reserve the liquid for another use.
- 2
Add the avocado, lemon juice, lemon zest, garlic, sea salt, and ground ginger to the food processor. Pulse 6–8 times until the mixture is mostly smooth but still has a little texture.
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