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Spicy salmon salad or dip

This is a recipe that gets its inspiration from my Simple Gourmet days. Except back then it was always made with shrimp, and the avocado was always a key part of the recipe. We also served these on some tasty sesame crackers back in the day—but quite honestly, I love the crunch of the cucumber. I’d say this was probably one of the most popular appetizers we ever served at catering functions. It’s a little like spicy tuna, but without the tuna.

This version is great served as a dip, where guests can spoon it themselves onto sliced cucumbers, endive or small nori sheets (seaweed sheets – what are commonly used for sushi). However, I like to have it all plated and presented nicely.

6 ounces (150 g) cooked (baked or grilled) salmon
2–3 tablespoons Paleo Mayonnaise ( recipe here)
~ squeeze of Sriracha, or other chili paste, to taste
1 tablespoon chopped cilantro or chives
1–2 teaspoons sesame oil
2 teaspoons black sesame seeds
1 avocado, diced (optional)
1 large English cucumber, sliced

  1. Break up cooked salmon into small chunks.
  2. With a fork, mix together with the next five ingredients.
  3. Taste and season to your liking, adding in more kick via the chili paste if you’d like.
  4. Gently mix in avocado (if desired) and spoon onto cucumber rounds. Serve immediately.

Variation—The original Simple Gourmet recipe for this was made with cooked shrimp, which is super tasty too. Feel free to use shrimp if you cannot find good fresh salmon. This dip keeps great in the refrigerator for a day or two, so it’s a great do-ahead appetizer for your next dinner party. If making ahead of time, and you’ll be using avocado, don’t mix in the avocado until you are ready to serve, as the avocados will brown. If you prefer a super-spicy mixture, add in some chili oil to give it some extra kick.