What you'll need:

• 2 cans wild caught salmon, drained
• 3 eggs
• 3 garlic cloves, minced
• 2 tbsp green onions, minced
• 2 tbsp lime juice
• 1 tbsp mustard
• 2 tsp fresh cilantro, minced
• ½ tsp black pepper
• 1 tsp sea salt
• 1/4 cup coconut flour

What you’ll need: For the Italian Sausage Mushroom Caps

• 12 mushroom caps, cleaned and stems removed (try to find small, bite size caps)
• ¾ pound italian sausage
• goat cheese crumbles

Ingredients:

• 3/4 lb wild caught salmon fillet(s), skin on
• 1/2 cup almond meal
• 1/2 tsp ground coriander
• 1/2 tsp ground cumin

Ingredients:

• 12 ounces Atlantic Pollock
• 3 raw celery stalks, about 8 inches long
• 1 cup fresh mushrooms, sliced
• ¾ teaspoon fresh dill or rosemary
• 1 lemon, juiced
• ½ teaspoon black pepper
• 4 medium tomatoes, sliced

A delicious alternative to gefilte fish. Have the fishmonger fillet the whitefish. Serves 12

Ingredients:

• Fish
• Vegetable oil
• 1 4- to 4 1/2-pound whitefish, cut into 2 fillets, fatty portions trimmed along center and flap edges
• 3 cups coarsely chopped fresh dill (about six 1/2-ounce packages)
• 1 medium onion, coarsely chopped
• 1 teaspoon coarse salt
• 1/4 teaspoon ground pepper
• 6 tablespoons white vinegar
• Relish
• 4 cups diced peeled seeded cucumber (about 4)
• 2 pounds plum tomatoes (about 12 large), seeded, chopped
• 1/2 cup chopped fresh dill
• 1/4 cup white vinegar
• 4 teaspoons coarse kosher salt
• Fresh dill sprigs