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Sunday, January 22, 2012

Simple Salmon Spread

GLUTEN-FREE
















This simple salmon spread is an easy make-ahead appetizer. And it's full of healthy the omega-3 fats that support good brain and heart health.

I used gravlox made from wild Alaskan salmon but you can substitute smoked wild salmon if you like, or even canned wild salmon, but be sure to avoid farm-raised salmon. Also use strained or Greek yogurt and organic lemon zest. If you use regular yogurt or add lemon juice, the finished product will turn out too runny.

I served this spread with cucumber slices, to keep it grain-free and gluten-free, but it can also be slathered onto toast triangles or a crusty baguette. 

















You can also serve it as a dip with celery sticks and bell pepper strips. Or use it to fill up the center of avocado halves, so you'll get a small bite of the salmon spread with each spoonful of avocado.


4 ounces gravlox
1 cup organic whole milk Greek yogurt
Zest of 1 organic lemon, about 2 tablespoons loosely packed
1/4 cup loosely packed dill fronds
1 cucumber to serve

Add all of the ingredients to a food processor and pulse until smooth.

Transfer the mixture to a serving dish, cover and chill for at least 2 hours, preferably overnight.

Thinly slice a cucumber. Serve the chilled spread with the cucumber slices. Garnish with fresh dill fronds.

Yield: 1⅓ cups


2 comments:

atomic momma said...

Why do you recommend avoiding farm raised salmon for this recipe? Or do you recommend avoiding farm raised salmon in general?

I just found your blog. I love it!

Dr. Sarah Cimperman, ND said...

I recommend avoiding farm-raised salmon in general, due to the high levels of toxic contaminants.