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Recipe: Salmon and Caper Spread (GF)

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While searching for an appetizer recipe to make for a recent family gathering, I came across one recipe after another for Salmon Spread (or Salmon Paté). That seemed like a great choice for this particular group, but the problem is that nearly every recipe out there contains an entire block of cream cheese and you know me – I usually prefer to keep it light and healthy. So I drew inspiration from some of the recipes out there and played ‘mad scientist’ in the kitchen until I came up with a version of it that I like.

This Salmon and Caper Spread has a bit of mayonnaise (I used avocado mayo, but any mayo you like will do) and the bright flavors of lemon, capers, scallion and dill. A quick ‘whiz’ in the blender and the whole thing came together in minutes!

I served it with water crackers, but it’s also delicious with raw veggies (which also makes it gluten free). It’s certainly, much lighter and more flavorful than the cream cheese versions.

I hope that you’ll keep this easy appetizer in mind for your next gathering. And please be sure to snap a photo and tag me on social media, using the hashtag #wellegance. I love to see your creations!

Buon Appetit!

Karen

Salmon and Caper Spread

This Salmon Spread has a bit of mayonnaise (I used avocado mayo, but any mayo you like will do) and the bright flavors of lemon, capers, scallion and dill. A quick ‘whiz’ in the blender and the whole thing came together in minutes!

Ingredients

  • 2 6 ounce cans of salmon (boneless)
  • ½ cup mayonnaise
  • 1 tsp. Lemon juice
  • ¼ tsp. Worcestershire sauce
  • ¼ tsp. Onion powder
  • ¼ tsp. Old Bay seasoning
  • 1 scallion sliced
  • ¼ tsp. Ground black pepper
  • 1 clove garlic minced
  • 3 Tbsp. Capers drained
  • 2 Tbsp. Dill chopped
  • Salt and pepper to taste

Instructions

  1. Place the first 9 ingredients into the blender jar and pulse until the mixture is well-combined. Transfer the mixture to a bowl and fold in half of the capers and half of the chopped dill. Add salt and pepper, to taste.
  2. Garnish with the remaining capers and chopped dill. Serve with little slices of pumpernickel bread, crackers and/or raw vegetables.

Recipe Notes

Serves 10-12.

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