Smoked Salmon Dip & Spring Crudité Board

Smoked Salmon Dip & Spring Crudité Board

<20 minutes, Occasion, Side, Starter -

Recipe by: Food By Mars
Servings: 4 to 6



  • 2.5 oz. wild smoked salmon
  • ½ cup coconut cream (from top of refrigerated coconut milk can)
  • 1 tsp dill, chopped
  • 2 tsp Maille Dijon Originale Mustard
  • 2 tsp fresh lemon juice
  • Sea salt to taste
  • Crudite board: radishes, carrots, Maille Cornichons, cucumber



      1. Pulse all ingredients (except crudité veggies) in a food processor until smooth. Season to taste! Garnish with more dill or carrot top greens.
      2. Spoon into a small serving bowl to dip and serve with your veggies.