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Salmon and Cashew Sandwich Paste

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Ingredients

Adjust Servings:
For soaking:
100 g of Cashew nuts
500 ml of Water
1/2 tsp. of Salt
For paste:
100 g of Salted salmon
1 tbsp. of Extra Virgin olive oil
1 tsp. of Lemon juice
to taste Grounded black pepper

Salmon and Cashew Sandwich Paste

Features:
  • Dairy-Free
  • Gluten-Free
  • 15 min
  • Serves 4
  • Easy

Ingredients

  • For soaking:

  • For paste:

Directions

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I think you’ve tasted salmon and butter spread or paste. It’s an excellent option for sandwiches and tartlets. We’re going to cook with you an equally delicious cashew-based salmon sandwich paste option. I mean, the salmon will be there, but instead of butter, we’ll make a cashew paste if I’ve confused you :). I promise you, it will be just as tender and tasty, maybe even more tender and delicious.

Bon Appétit!

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Steps

1
Done

Soak cashews in cold water with salt overnight. You can soak them in the fridge if it's hot at home. In the morning, drain the water, rinse the cashews and grind them in a food processor until they become a smooth paste. You can add a little water if the paste is too dry. However, the paste should not be too liquid.

2
Done

Now add the salmon to the food processor and blend it together. It should be a smooth, tender paste of pink color. Add olive oil with lemon juice and black pepper to taste. Depending on how salty the salmon is, you may need to add a little salt.
Store the paste in the fridge for 2 to 3 days.

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