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Now that I’m back in Chicago for the summer, I have been craving all the ethnic food that lines the streets of downtown. I live right in the heart of the city, so the constant bombardment of glorious pizza smells, posters for homemade pierogis, and LED menus advertising $10 Indian lunch buffets is both torturous and inspiring.
In Montreal, where I was born and where the majority of my family lives, a large Jewish population exists, which means bagels, bagels, bagels — oh, and lox. To me, smoked salmon is the ultimate AIP convenience food as it is nutrient dense, delicious and versatile. I often have it over salad, on top of plantain chips or wrapped around cucumber slices for no-cook meals. But like I said, I live in an epicenter of creative food that rivals New York City and San Francisco. That’s how I came up with this spin on lox and bagels!
If you cannot find palm shortening, try using an equal amount of cold coconut cream and doubling the amount of coconut oil. You can also play with the flavor of the “cream cheese” by using chopped chives, capers, minced shallot or fresh dill. Can’t find white sweet potatoes? Try any other starchy vegetable (adjusting the cooking time as needed) that allows you to slice large rounds, such as celery root, orange sweet potato, rutabaga, taro or turnips — but the original recipe is my favorite!
- 1 recipe Everything Sweet Potatoes (below)
- 1 recipe Onion & Dill "Cream Cheese" (below)
- 4 oz AIP-compliant smoked salmon
- Fresh dill, for serving
- Top cooled sweet potatoes with a layer of smoked salmon, a dollop of "Cream Cheese" and a few pieces of fresh dill.
- Serve immediately or place in the refrigerator for up to 1 day to serve cold.
- Whisk all ingredients together in a bowl until well combined. Place in the refrigerator to set while you prepare the sweet potatoes.
- 1 lb white sweet potato
- 1 tbsp coconut oil, melted
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp sea salt
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Peel and slice sweet potatoes into ½-inch thick rounds.
- Toss sweet potatoes with melted coconut oil and remaining ingredients in a bowl. Lay on the prepared baking sheet and bake for 20 minutes until golden brown and cooked through.
- Remove from oven and let cool for at least 10 minutes, or place in the refrigerator to cool completely.