Keto/Low-Carb Salmon Pate

Keto, Low-Carb, Salmon Pate

Keto, Low-Carb, Salmon Pate

 

 

 

 

 

 

 

 

This recipe serves 6 as a starter or 10 as a dip. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Ingredients

  • 2 small salmon fillets (240 g/ 8.5 oz) (Or two cans of salmon).
  • 1 tbsp butter
  • 1 small red onion (60 g/ 2.1 oz)
  • ½ cup pecans or walnuts (50 g/ 1.8 oz)
  • 2 tbsp mayonnaise (30 g/ 1.1 oz) – you can make your own
  • ½ cup cream cheese (120 g/ 4.2 oz)
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic
  • 3 tbsp freshly chopped parsley
  • ½ tsp salt (I like pink Himalayan)
  • freshly ground black pepper

Instructions

  1. Preheat the oven to 200 F / 400 F. Place the salmon filets on a baking tray lined with parchment paper. Drizzle with butter and transfer to the oven for 20-25 minutes. When done, remove from the oven and let it cool down. Then, peel and discard the skin. (Or can use canned salmon)
  2. Peel and slice the garlic and dice the onion. Place the cooked salmon and garlic into a food processor and pulse until smooth.
    To keep the paté chunky, I added the onion and pecans after the garlic & salmon were blended.
  3. Add the onion, pecan nuts, mayonnaise, cream cheese, lemon juice, salt and pepper

Pulse for a few seconds until desired consistency is reached.

Spoon the paté into a bowl and add freshly chopped parsley. Mix until well combined. Serve immediately and cover with a wrap and store in the fridge for up to 5 days.

Serve with low-carb pancakes or use bacon as a dipper.

 

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