Paleo Smoked Salmon Dip

This is an easy and healthy appetizer to throw together for your next family gathering! It can be used year round, perfect for a summer picnic or BBQ and also wonderful for around the Holidays in the winter as well! While most smoked salmon dips are made with cream cheese, I kept this recipe on the lighter side by using a whole30 approved mayo. If you did want to try making this a little more rich and creamy you could try out a nut based cream cheese to still keep it healthy and dairy-free, I love Kite Hill.

This recipe is really similar to how I make tuna salad, it is really simple, just a few basic ingredients…shallots, celery, and dill and you have yourself a delicious appetizer! I like using fresh dill for this recipe, but if you don’t have any you could always use dried.

I served this up with plantain chips and some gluten free crackers. To keep things paleo and whole30 make sure to use a compliant cracker or you could try; cucumber slices, sweet potato rounds, lettuce cups, or other fresh veggies for dipping. You can leave it in a bowl for self serving or for a fancier occasion portion it out onto crackers and garnish with fresh dill.

RECIPE

Ingredients:

• 4 oz smoked salmon, chopped

• 1/4 cup of mayo (whole30 approved)

• 1 small shallot, minced

• 1 small stalk of celery, minced

• 1 tablespoons fresh dill, chopped (plus more for garnish, optional)

• salt and pepper

• favorite grain-free cracker or veggies for serving

Directions:

In a medium sized bowl combine the smoked salmon, mayo, shallots, celery, dill, salt and pepper. Stir to combine. Refrigerate until ready to serve.