Living in the East Coast for most of my life, I still remember eating bagels almost every weekend with my favorite topping: a schmear of salmon cream cheese (properly called lox cream cheese). It was so delicious and satisfying, and I would savor every bite. While bagels and cream cheese would give me stomach pains these days, it doesn’t mean I can’t enjoy them in a non-gluten, non-dairy form! Just need to find a way to get creative in the kitchen, and that’s exactly what I did.
I love how creamy and thick this salmon cream cheese turned out. It’s just a bonus that it’s full of healthy Omega-3 fats and proteins, making it a perfect snack or breakfast item. If you’ve been following me on Instagram stories or Snapchat (whatggmaate), you know how much I love my breakfast toasts made on my Paleo yeast free bread. I have a feeling I’ll be enjoying this on my breakfast toast for the next week! If you love smoked salmon and cream cheese but your body doesn’t love dairy, this one’s for you. Enjoy it on your favorite gluten free bread, crackers, or vegetables!
Ingredients
- 1 6- oz canned salmon, with liquid
- 1/3 cup blanched almond flour
- 2 tbsp apple cider vinegar
- Juice of 1/2 lemon
- 1/4 tsp sea salt
- 1/8 tsp hot sauce
- 1/2 tsp dijon mustard
- 4 oz smoked salmon
- 1 tbsp chopped fresh dill
- Water, if needed
- Black pepper, freshly ground
Instructions
- Place the first 7 ingredients (through dijon mustard) in a food processor and blend until smooth.
- Add smoked salmon and fresh dill, then blend until smooth and thick. Add water and blend more if you want a thinner consistency.
- Sprinkle with black pepper, and serve with paleo yeast free bread, crackers or vegetables!
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