Paleo Smoked Salmon Dip

January 3, 2019

I've really outdone myself on this one, y'all. It's really hard to get Paleo dips and spreads to taste great, because usually its cream cheese (or some other form of dairy) that gives them their flavor. But, I've done it.

 

Serve this at your next party and no one will even know that it's paleo, keto, and dairy free. I brought this to a NYE party, and everyone except one person liked it (come to find out, that one person doesn't like dill. Who doesn't like dill?!)

Anyways, here is the recipe- I made it to my taste but you can easily add more/less of the capers, dill, garlic etc to suit your taste. This recipe is for a small party, so I recommend doubling it if you are taking it to a large party. I also recommend keeping it in the fridge serving it in a chilled bowl, because the coconut milk tends to melt and can make the dip a bit liquidy.

 

*Note that this recipe requires a bit of prep work in refrigerating the can of coconut milk overnight. 

 

 

Holistic in Houston Paleo Smoked Salmon Dip

Serves: 4

 

Ingredients:

  • 1 can organic coconut milk, refrigerated overnight

  • 2 T paleo mayonnaise (I use Primal Foods brand, which you can find at HEB, Central Market, Sprouts, or on Amazon)

  • 4 oz smoked salmon, finely chopped 

  • 1 T capers, finely chopped

  • 1 clove fresh garlic, minced

  • 1 green onion, chopped (separate the tender green ends from the crunchy middle part)

  • 1 tsp sea salt (I used Cornish Sea Salt brand, they make a smoked sea salt that is to die for and really amps up the smoky flavor)

  • 1 T freshly chopped dill

  • Squeeze of lemon

 

 

Instructions:

1. Start by opening the can of coconut milk. When you refrigerate coconut milk, the fat solids separate from the coconut water. You want to scoop out the fat solids into a bowl. Save the coconut water for another use or add some water and drink it while you prepare your dip!

2. Place the coconut solids and paleo mayo into a food processor or high-powered blender and blend until smooth.

3. Place back into the large bowl, and add the middle part of the green onion, capers, garlic, salt, dill, lemon, and salmon. Stir well.

4. Keep refrigerated until you are ready to serve. The coconut milk will melt and make it watery, so I recommend refrigerating the serving bowl as well.

 

Did you try this recipe? I LOVE feedback- make sure to comment here or leave a comment on my Instagram and let me know your thoughts! If you post a photo, make sure to use #holisticinhouston

 

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