Salmon Spread

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This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 164.

This recipe is being published during the eighth month of the year, when we are focused on the eighth of our 11 Wise Traditions Dietary Principles, which is to balance Omega-6 and Omega-3 fatty acids with the inclusion of animal foods both from the sea and land in your diet.

Salmon is low in mercury because it occupies a relatively low position in the marine food chain. This species feeds on plankton and smaller organisms that contain lower levels of mercury.. Additionally, salmon’s relatively short lifespan and migratory behavior contribute to its lower mercury levels compared to larger, longer-lived predatory fish.

Ingredients

• 1 cup cooked fresh, wild salmon
• 1 small onion, grated
• ¾ cup piima cream or creme fraiche
• juice of 1 lemon
• 1 tablespoon capers, drained, rinsed and dried with paper towels
• dash cayenne pepper
• sea salt and pepper
  

Instructions

1. Blend salmon, onion, cultured cream, lemon juice and capers together in food processor. Season to taste. Spread on crackers or sourdough toast. 
   
   Variation: Salmon Stuffed Endive Leaves
2. Place a small spoonful salmon spread in the hollow of 30 endive leaves. Garnish with sprigs of fresh dill.

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