Smoked Salmon Dip

You will need:

• 80g wild smoked salmon

• 70g wild smoked salmon lox

• 2 green onion, sliced

• 1 medium pickle, diced

• 3 tbsp avocado oil mayo

• 2 tbsp coconut milk solids *see notes

• 1 tbsp chives & garlic spread *see notes

• 1/2 tsp dried dill

• 1/4 tsp garlic powder

• 1 tsp chopped parsely

• Optional: 2 Endive bulbs

To make

1. Begin by preparing the salmon. In a medium bowl, crumble the smoked salmon. Slice the salmon lox into small pieces & add to the bowl.

2. Dice green onion & pickle and add to bowl.

3. Add all remaining ingredients and mix well.

4. Wash and remove leaves from endive and set on a plate to use as dipping vessel.

Notes*

• Place coconut milk in fridge overnight. You will only use the milk solids which remain on top of the can after opening.

• The garlic & chive spread I use is by Spreadem. The link is here: http://spreademkitchen.com/our-products/