Once upon a time, nestled along the rugged coastline of the Pacific Northwest, there lived a community of fishermen and seafood enthusiasts who shared a deep appreciation for the bounty of the ocean. Among them was Clara, a talented chef known for her innovative approach to traditional recipes and her unwavering commitment to creating delicious dishes that honored the local ingredients.
One brisk morning, as Clara ventured out to the bustling fish market, she was greeted by the sight of freshly caught salmon glistening in the morning sunlight. Inspired by the vibrant colors and rich flavors of the sea, Clara’s mind teemed with ideas for a new creation. Determined to showcase the natural beauty of the salmon, she set to work crafting a keto-friendly spread that would delight the taste buds and nourish the soul.
With meticulous care, Clara blended together the succulent salmon with creamy mayonnaise, tangy tomatoes, and a medley of herbs and spices. As she added a pinch of Pink Himalayan Salt and a dash of black pepper, the flavors mingled harmoniously, creating a symphony of taste and texture. To balance the acidity of the tomatoes, Clara drizzled in a touch of swerve, red wine vinegar, and freshly squeezed lemon juice, infusing the spread with a subtle sweetness and bright acidity.
As Clara’s Salmon Spread took shape, its enticing aroma wafted through the air, drawing in neighbors and passersby with its irresistible allure. With each bite, they savored the delicate balance of flavors— the richness of the salmon, the tanginess of the tomatoes, and the fragrant notes of basil—all coming together in perfect harmony. And so, Clara’s Salmon Spread became a beloved staple in the coastal community, a testament to the enduring magic of fresh, locally sourced ingredients and the culinary creativity of those who seek to celebrate them.
Ingredients
- 3 lbs salmon
- 1 cup mayonnaise
- 3 tomatoes pureed
- 1 tsp Pink Himalayan Salt
- 1 tsp black pepper
- 1 Tbsp swerve
- 2 Tbsp red wine vinegar
- 1 Tbsp lemon
- 2 small onions diced
- 1 bunch of basil leaves chopped up
Instructions
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Cover the fish in a pot with water and boil for 20-25 minutes.
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Put all the ingredients except onions into a food processor. Debone the fish and add it in too. Blend well until it's still a bit chunky.
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Put into a large bowl and mix in the onions.
Recipe Notes
