By Chatelaine
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Hearts of palm come from the core of certain types of young palm shoots. They taste a little like artichokes and are high in fibre. When chopped or shredded finely, they make a great textural substitute for fish.—Irene Ngo
Ingredients
-
1 398-mL can
hearts of palm
, drained and finely chopped -
1 stalk
celery
, finely chopped -
1/2
shallot
, finely chopped -
1/4 cup
chives
, finely chopped -
2 tbsp
chopped
dill -
2 tbsp
dulse flakes
, optional -
1/3 cup
vegan
mayonnaise -
1 tsp
liquid smoke -
1/8 tsp
pepper
Instructions
- Combine hearts of palm with celery, shallot, chives, dill, dulse, mayo, liquid smoke and pepper in a medium bowl. Stir with a fork to combine. Cover and refrigerate for up to 5 days.