By: Susan Joy
This deliciously fresh tasting, dairy-free smoked salmon dip never disappoints at celebrations and get-togethers.
The base of the dip is made from cashews and macadamia nuts which produces the lovely creamy texture. Serve with my Sesame crackers (recipe HERE) or veggie sticks.
Ingredients
- 1 cup raw cashews, (soaked in hot water)
- 1/2 cup raw macadamia nuts, (soaked in hot water)
- 1/3 cup filtered water
- 2 tsp lemon zest
- 2 Tbsp lemon juice
- 2 Tbsp nutritional yeast flakes
- 1 1/2 Tbsp Dijon mustard
- 1/4 cup dill, (stems removed)
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper, ground
- 200g smoked salmon (organic)
Directions
Place cashews and macadamia nuts into a bowl with a pinch of sea salt and pour over hot water. Allow the nuts to soak for 1 – 2 hours to soften. Drain and rinse well.
Add the drained nuts and 1/3 cup filtered water, lemon zest and juice to a high-speed blender. Blend with the help of the tamper stick until you reach a smooth paste consistency. Scrape down the sides of the jug several times during blending.
Add the Nutritional Yeast Flakes, mustard, dill, salt and pepper. Blend to combine well.
Add the smoked salmon and blend for a few seconds until just combined. Leave some little flecks of salmon through the pate.
Serve in individual dishes or in a bowl to share, accompanied with my sesame crackers (recipe HERE) and some vegetable sticks. The Salmon Pate will keep stored in the fridge for up to 3 days.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied