Macadamia cream ‘cheese’ with smoked salmon, fresh dill and lemon zest on top of crispy cucumber to make an impressive healthy canapé perfect for entertaining. This recipe is free from gluten and dairy.
Ingredients
- 1 cup raw Australian macadamia nuts soaked overnight*
- 1 lemon juiced
- 1 clove garlic minced
- 1/3 cup filtered water* room temperature
- 1 tbsp coconut oil melted
- 1 pinch salt & cracked black pepper good quality
- 2 tbsp fresh chives chopped
- 2 cucumbers large
- 150-200 g smoked salmon good quality
- Dill sliced
- Lemon zest
- Cracked black pepper
Instructions
- Soak macadamia nuts overnight in water*, covered. This helps to make the cream cheese smooth and creamy. Rinse and drain well.
- In a high speed food processor or blender combine macadamia nuts, lemon juice, garlic, water, coconut oil, salt and pepper.
- Blitz until smooth, scraping down sides as needed. Adjust seasoning. Add just a touch of extra water if needed.*
- Transfer to a bowl and mix through chives. Set aside.
- Slice cucumbers on a diagonal. Arrange on a serving platter.
- Top with macadamia cream cheese and a piece of smoked salmon on each.
- Top with grated lemon zest and a pinch of cracked black pepper.
- Garnish with fresh dill.
- Keep in refrigerator until ready to serve, chilled.
Notes
*Make sure you use room temperature water otherwise cool water will make your coconut oil return to hard and affect the consistency.
To get the ideal smooth cream cheese consistency you will need a good quality food processor or blender.
Nutrition
Calories: 85kcalCarbohydrates: 3gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 2mgSodium: 78mgPotassium: 109mgFiber: 1gSugar: 1gVitamin A: 53IUVitamin C: 5mgCalcium: 16mgIron: 1mg