Red Meat Allergy Friendly Smoked Salmon Spread with Coconut Cream & Herbs
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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
- 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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