Growing up on the west coast of Canada, there was never a shortage of salmon in my freezer. I ate homemade smoked salmon cream cheese from the spoon and foamed on bagels and crackers.
Since the beginning of a strict diet, I’ve realized that the purchased smoked salmon can be packed with hidden ingredients, including additives and lots of sugar. Instead of smoking salmon in my small apartment in London (the neighbors would kill me!), I decided to create a spread with an alternative salmon style.
It would also be delicious as a sandwich spread in a romaine lettuce leaf or with crackers or vegetables as a dip. If you’re looking for a new option for healthy snacks, this is a great option.
The Poached Salmon Spread will last for about 3 to 4 days in the fridge, but I seem to always finish mine in less then 2 days.
This poached salmon spread is so delicious and easy to prepare. All you do is put salmon in a pan of water with some lemon and onion as flavor, and let it cook for a few minutes.
Once the salmon is cooked, let it cool and chop it with a fork. Put the salmon in a bowl and add homemade mayo, capers, dill and onions. It’s so easy and so good.
I have come up with a recipe for a very simple mayonnaise that takes less than 5 minutes to produce. If you have a mayonnaise that you prefer, you are welcome to use it. This should not make any difference to the poached salmon spread.
Poached salmon spread
Diet: Dairy Free, Gluten Free, Grain Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal, Whole30
Servings: 1 cup
275 g of salmon
1 lemon halved
1/4 tsp salt
Mayonnaise recipe 1/2 cup below
2 tablespoons finely chopped capers
3 tablespoons of finely chopped spring onions
2 tablespoons of finely chopped red onion
1 tablespoon chopped fresh dill
Press the juice of half a lemon into a bowl and set aside.
Put the halved lemons, the onion quarters and enough water in a deep pan to fill the frying pan 2 to 3 inches deep. Bring the water to a boil.
Reduce the temperature to a low level so that the water boils gently. Season the salmon with salt and place in the pan. Cover with a lid and cook for about 5 minutes until the fish has an opaque color. Remove the salmon from the water and allow to cool.
Beat the mayonnaise, capers, spring onions, red onions, dill and lemon juice in a bowl. Break salmon fillets with a fork into small flakes. Add the fuzzy salmon to the mayonnaise mixture and stir well. If necessary, season and salt.
Store the salmon spread in the refrigerator for at least 30 minutes to allow the flavors to blend. It can be done up to a day in advance.
Serve the spread with crackers or cucumber slices with a fresh dill twig.
- 1 large egg yolk (at room temperature)
- 1/2 tsp mustard powder
- juice from half a lemon
- pinch of salt
- 1 cup light olive oil
Place the egg yolk, mustard powder, lemon juice and salt in a food processor or blender and blend.
With the motor still running very very slowly pour in the olive oil. Don’t rush this step or the mayonnaise may separate.
This recipe will make about 1 cup of mayonnaise so half can be used in the salmon spread and the remainder can be stored in the fridge for up to 5 days.