This smoked salmon dip is the perfect appetizer for your next party. It’s quick and easy to throw together and doesn’t require any fancy equipment. Serve with your favorite paleo crackers and veggies for a simple and delicious appetizer or afternoon snack!
For the salmon, I like to use a nice smoked sockeye salmon for this recipe. The color and flavor are really superior here. And while some smoked salmon dips call for the salmon to be minced or even blended up with the cream base, I like it in bigger pieces. I just like that texture better. Feel free to mince or blend away though if that is the texture you prefer!
One last note, this recipe calls for coconut cream. If you can’t find cans of coconut cream (make sure it has a very smooth texture), grab a can of full fat coconut milk and place it in the refrigerator overnight. Make sure not to invert it or shake it before refrigerating. The coconut milk will separate under refrigeration. The coconut cream should rise to the top and the coconut water will be underneath. When ready to use, flip the can upside down and pour off the coconut water. Then scoop out the coconut cream that’s left in the can. Some brands work better than others for this. I like Native Forest brand, but Thai Kitchen also works well.
- 3 Tbsp paleo mayonnaise
- 1 Tbsp coconut cream (see notes above)
- 3 Tbsp prepared horseradish
- 2 Tbsp finely chopped dill
- 1 Tbsp capers, minced
- 1 green onion, minced
- 1 Tbsp minced chives
- ½ tsp garlic powder
- ½ tsp fresh lemon juice
- ¼ tsp sea salt
- 100 grams smoked salmon, chopped
- In a medium-sized mixing bowl, whisk together mayonnaise and coconut cream until smooth.
- Add in horseradish, dill, capers, green onion, chives, garlic powder, lemon juice, and sea salt. Mix well with a silicon spatula.
- Fold in smoked salmon and until evenly combined.
- Refrigerate 1 hour before serving.
Did you like the recipe? Drop me a line in the comments section; I’d love to hear your feedback!