No-Nut Seedless Salmon Spread
A quick and easy nut & seedless salmon spread. This spread is also killer with soaked sunflower seeds but I wanted to make a version that didn’t contain nuts or seeds since I created it to use in a meal that already has nuts and seeds in it. Too much good stuff can cause havoc on my damaged digestive tract so here is an easier version. This spread does taste very carrrot like so if you want more flavor then add more herbs and dulse seaweed flakes. I prefer mine more on the simple side so that I can truly appreciate the wholesome taste of the carrots. If you’re a nut-slut then this might be too bland for you. However, this is a good nut & seedless an alternative for someone wanting less calories and fat grams since less calorically dense ingredients are used.
I use this spread in my “Mock Philly Rolls” paired with a sunflower sprout salad & grated ginger agave dressing and raw kombucha!
1 cup Organic orange carrot
½ cup Organic onion & celery (chopped)
1 tablespoon Organic raw olive oil (cold pressed/unfiltered)
1 tablespoon Organic fresh dill
1 tablespoon Dulse flakes
1 pinch Organic pink sea salt
sprinkle Organic fresh ground black peppercorns, (I do the shimmy when I sprinkle)
drop Filtered water - amount used depends on how moist you want your mixture
Easy as 1,2,3
1. Process all ingredients, except the water, in a food processor. Mixture will look finely chopped.
2. Stir your mixture around and begin to process again. Add a drop of water here and there while it’s processing. Do not add a lot of water at once. I added about 2 teaspoons to mine overall. My mixture ended up moist and slightly chunky (just a bit!). If your mixture ends up being too watery (by accident) you can strain it in a cheesecloth after you take it out of the processor.
3. Spoon into bowl and mix together. Add a little more sea salt and shimmy your shaker (your black pepper and your behind!)
Your spread is now ready to use. It’s great in raw sushi, on top of a salad (especially with sprouts, tatsoi, purslane, spinach, etc), as a dip or wrapped in large leafy greens (kale, bok choy, romaine, etc are great). You can even use it as a filling in a raw bread sandwich, top of a raw bagel or make a “sea inspired” raw pasta by tossing it with some freshly spiraled zucchini noodles!
If you like your spread with chunks of onion and celery, leave these ingridients out of step 1 and toss finely chopped onion and celery into mixture during step 3.
If your not a fan of dill, replace it with shiso or if you like dill but want a little kick – be brave and use them box!