Cinematic Nordic Paleo Brunch: Luscious Smoked Salmon Tartare on Zucchini Noodles with Herbed Cream Sauce

Allergens

Fish (salmon), Dairy (coconut cream)

Ingredients

• 6 oz wild
• caught smoked salmon, finely chopped
• 2 medium zucchinis, spiralized into noodles
• 1/2 cup full
• fat coconut cream
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1 small shallot, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper
• Optional: avocado oil for sautéing zucchini noodles

Instructions

1. In a large mixing bowl, combine the smoked salmon, shallot, lemon juice, lemon zest, salt, and pepper. Gently mix until well combined.
2. Prepare the herbed cream sauce by whisking together the coconut cream, dill, parsley, and an additional pinch of salt and pepper. Set aside.
3. If using avocado oil, heat a large skillet over medium heat. Sauté the zucchini noodles for 2 3 minutes or until slightly softened but still retaining some crunch. Season with a pinch of salt and pepper.
4. To plate, divide the sautéed zucchini noodles between two dishes. Top each with an equal portion of the smoked salmon tartare. Drizzle generously with the herbed cream sauce, garnishing with additional fresh dill or parsley sprigs if desired.

Chef’s Insight

Use a sharp knife to finely chop the smoked salmon for a more appealing texture in the tartare.

Notes

Adjust the seasoning as needed to ensure a well-balanced flavor profile.