Smoked Salmon Spread

1 Reviews
100% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

2 shallots 80 g
1 tsp capers 3 g
13 slices smoked salmon, frozen, in thin slices 180 g
1/4 cup extra virgin olive oil 65 mL
1 tbsp lemon juice, freshly squeezed 1/2 lemon
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the mixture.

Method

  1. Put shallots and capers in the food processor and grind.
  2. Cut the (half thawed) smoked salmon into pieces and grind in the processor.
  3. Add oil and lemon juice.
  4. Season with pepper and pulse until smooth.
  5. Spread on rice crackers or bread slices made of buckwheat, quinoa or chestnut grains.

Nutrition Facts Table

per 1 serving (40 g)

Amount

% Daily Value

Calories

100

Fat

8 g

13 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

10 mg

Sodium

190 mg

8 %

Carbohydrate

2 g

1 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

2 g

Protein

4 g

Vitamin A

2 %

Vitamin C

3 %

Calcium

1 %

Iron

2 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Meat and Alternatives ½
Fats 1 ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Sauces & Dips | High Vitamin D

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