Mock Salmon Salad

Contributed by Brenda Cobb


½ almonds (soaked in water overnight and drained)
1 ½ cups carrots
1 cup chopped green onion with the tops
1½ cups chopped celery
1 Tbs. dried parsley
1 Tbs. + 1 tsp. dried dill (save 1 tsp. for decorating)
¼ cup lemon juice
3 Tbs. kelp powder
3 Tbs. smoked dulse flakes
1 Tbs. red bell pepper (for decorating)


1. Put the carrots in the food processor and process until they are very fine and so juicy that if you squeeze a handful the juice will run out. Take the carrots out of the processor and put in a bowl.

2. Drain the water off the almonds and put in food processor and blend until very fine. Remove from processor and add to the bowl of carrots.

3. Chop the celery, parsley, and onion by hand and add it to the carrot and nut mixture.

4. Add the lemon juice, dill, kelp and dulse to the mixture and toss by hand.

5. After combining ingredients, put on a decorative plate and form into a fish or oval shape. Decorate with parsley, dill, onions, and minced red pepper.

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