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Herbed Smoked Salmon Spread


  • 1 cup raw cashews
  • 3 tablespoons water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1⁄2 teaspoon onion powder
  • tablespoon finely chopped fresh dill
  • 2 teaspoons finely chopped fresh tarragon<
  • 4 ounces smoked salmon, chopped small


  1. In a coffee/spice grinder, grind the cashews until finely powdered. (You may have to do this in batches.) Transfer the powdered cashews to a food processor fitted with the steel blade. Add the water, lemon juice, mustard, and onion powder. Process until thick and smooth, stopping once or twice to  scrape down the sides of the bowl with a rubber spatula.
  2. Transfer to a medium bowl. Stir in the herbs. Then add the salmon and stir to combine. Store in an airtight container in the refrigerator for up to 2 days.
  3. Cook’s Note: If you have a high-speed blender such as a Vita Mix, you don’t need to grind the cashews in advance. Just blend them whole with the water, lemon juice, mustard, and onion powder and let the machine do the work!


Makes 1 heaping cup

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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