Ingredients

The following ingredients have 4 Servings
  • 450 g 1lb fresh skinless salmon fillet
  • 150 g 5oz smoked salmon
  • 1/4 cup paleo mayo
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh parsley (chopped)
  • 2 tbsp fresh lime juice
  • 2 tbsp chopped green olives
  • 2 tbsp capers (chopped)
  • 1 tbsp caper brine
  • 1 tsp Dijon mustard
  • 1/4 tsp freshly cracked black pepper
  • 1/4 tsp cayenne pepper

Instruction

  • Using a sharp knife, cut the fresh salmon and smoked salmon in very small cubes of approximately 1/4-inch. Throw that in a mixing bowl along with the rest of the ingredients and mix delicately until well combined. Cover with plastic film and place in the refrigerator to marinate for about 2 hours to allow the mixture to firm up and flavors to fully meld.
  • When ready to serve, divide the salmon into 4 equal servings and press each serving into a round cookie cutter. Pack the fish down lightly with a spoon and remove the ring.
  • Garnish with fresh herbs and a drizzle of extra-virgin olive oil if desired.
  • Serve immediately with something crunchy like crackers, tostones or fresh vegetables.