A gloriously simple recipe, this smoked salmon appetizer is perfect for the upcoming holiday season. Whether you are throwing a party or having a few friends stop over for drinks, this is the sort of thing you can whip together at the last minute while still making it look like you gave it all some thought. In other words, wow them all while doing the least amount of work possible (wink.)
And for anyone who is big into clean eating and may be wondering if smoked salmon is actually healthy, the answer is yes! Although omega-3 fats are extremely heat-sensitive, interestingly, these super potent anti-inflammatory fats get even more stable when fish is smoked. A 2009 study published online on PubMed (1) showed when salmon was subjected to high heat temperatures (95 degrees C) during smoking the fish unexpectedly produced oils with fewer products of oxidation than their unprocessed counterparts. It’s super important to buy the cleanest smoked salmon though. Click HERE to learn more.
Dairy-Free Herb Spread is Made with a Nut-Cheese Base
The dairy-free herb spread is what sets this appetizer apart from the more conventional smoked salmon appetizers, which typically involve cream cheese or sour cream.
The magical ingredient that makes dairy-free possible is Kite Hill Cream Cheese Style Spread (see photo left.) A nut-based cheese, Kite Hill is made with all natural ingredients and truly tastes sensational. Because it is made with “full fat” almonds (which are loaded with GOOD fat), it has the smooth and creamy texture of real cream cheese. And, because each batch of Kite Hill Cheese is cultured in the traditional way that real cheese is made, it has a subtle tang and a rich depth of flavor that you just don’t get from conventional dairy-free cheese substitutes.
The ingredients in Kite Hill Cheese are clean and simple: Almond milk (water, almonds), salt, enzyme, vinegar, xanthan gum, locust bean gum, guar gum, cultures
I suggest you make a bit extra of the herb spread too because it pairs perfectly with a number of things. To date, I’ve added a spoonful to vegetable soup. I’ve whipped it into my eggs before making scrambled eggs for brunch. I’ve smeared it on my open faced roasted vegetable sandwich. And I’ve sent it along with some carrots sticks to school for my sons lunch. It’s definitely one of those finishing-touch items you’ll appreciate having extra of once the hectic holiday season starts to kick in!
- 8 pieces sprouted whole grain bread (such as One Degree Organic), crusts removed and cut into mini triangles
- Extra virgin olive oil (for brushing the bread)
- 1 container (10 ounces) Kite Hill brand “Cream Cheese Style Spread”
- 3/4 cup chopped parsley
- 1/4 cup chopped dill
- 2 cloves garlic
- 1 small shallot, chopped
- 1 tablespoon lemon juice
- 1 package (8 ounces) wild smoked salmon
- Capers, for garnish
- Preheat the oven to 400 degrees. Line two baking sheets with parchment paper and arrange the bread triangles on top. Lightly oil the tops of the triangles with extra virgin olive oil. Toast in the oven for about 8 minutes, or until golden. Remove from the oven and transfer to a serving platter.
- In a food processor, add the Kite Hill “Cream Cheese Style Spread”, parsley, dill, garlic, shallots and lemon juice. Process until smooth and creamy.
- Smear the herb-spread on the toasted bread triangles, top with smoked salmon and garnish with capers. Serve at room temperature.
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