Think: protein-packed salmon plus the epic gut and skin-loving benefits of Great Guts Mayo. It’s creamy, zesty, and makes a seriously impressive dip or spread.
Serves 4
GF | DF
Ingredients:
250g salmon fillet, skin off
2 tsp sea salt
3 tbsp Gevity Rx Great Guts Mayo
1/3 cup finely minced red onion
1/4 cup spring onion, sliced
2 tbsp capers
2 tbsp fresh dill, finely chopped
1 lemon, juiced
2 tsp lemon zest
Sea salt & pepper, to taste
50g smoked salmon, roughly chopped
2 Lebanese cucumbers, sliced
Drizzle of olive oil
What to do:
1. Preheat your oven to 180°C. Place the salmon fillet on a lined baking tray. Pat dry with a paper towel and season with sea salt. Bake for 12–15 minutes or until cooked through. Allow to cool slightly.
2. Once cooled, flake the salmon into a mixing bowl. Add Great Guts Mayo, red onion, spring onion, capers, dill, lemon juice and lemon zest. Mix well until creamy and combined. Season to taste with salt and pepper.
3. Transfer the spread to a serving bowl and smooth the top. Arrange the smoked salmon on top of the spread and layer the cucumber slices neatly around the edge of the bowl.
4. Garnish with extra dill, a few capers and a final drizzle of olive oil before serving.
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