Here’s a refreshing topping for fresh cooked fish or crab cakes. It comes together really quickly and uses one of my favorite ingredients - coconut cream! Enjoy...
½ cup coconut cream
2 tablespoons dill pickles, diced
1 tablespoon apple cider vinegar
1 tablespoon capers
2 teaspoons dijon mustard
pinch of sea salt
pinch of black pepper
Combine all of the ingredients in a food processor and pulse several times until the ingredients are well mixed but not pureed. Chill before using. Store in the refrigerator for up to 1 week.
Calories: 36
Fat: 3g
Carbohydrates: 2g
Sodium: 120mg
Fiber: 0g
Protein: 0g
Sugar: 1g