Keto Polynesian Brunch: Island-Inspired Avocado & Smoked Salmon Tower with Coconut Mousse & Tropical Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz smoked salmon 2 large ripe avocados 1 cup unsweetened coconut milk 4 eggs 1/2 cup almond flour 1 tbsp coconut oil 1 cup cherry tomatoes, halved 1 small red onion, finely chopped 1/2 cup fresh cilantro, chopped 1 lime, juiced Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C). Grease four ramekins or oven safe bowls.
2. In a large bowl, whisk together the coconut milk, almond flour, eggs, salt, and pepper. Divide the mixture evenly among the prepared ramekins.
3. Bake for 20 25 minutes, or until set and golden brown. Allow to cool completely.
4. In a small saucepan, melt the coconut oil over low heat. Add the chopped onion and cook until translucent. Stir in cherry tomatoes, lime juice, and half of the cilantro, then remove from heat. Season with salt and pepper.
5. To assemble, place a cooled ramekin on each serving plate. Top with smoked salmon slices, followed by a generous scoop of tropical salsa.
6. Finish with halved avocados and a dollop of coconut mousse, garnished with remaining cilantro leaves.

Chef’s Insight

This keto Polynesian brunch recipe combines rich, creamy flavors with a tangy twist for a delightful low-carb feast.

Notes

The key to this dish is the textural contrast between the creamy coconut mousse and avocado, the smoky salmon, and the crunchy tropical salsa. Experiment with different types of fish or smoked meats for a personalized touch.