Keto-Friendly Nordic Breakfast Feast: Lox, Creamy Dill Mustard Sauce, Avocado Toasts & Berry Chia Pudding

Allergens

Fish (salmon) - Dairy (sour cream) - Nuts (almond milk, if using almond flour bread)

Ingredients

• 1 lb smoked salmon (lox)
• 1 cup full
• fat sour cream
• 2 tbsp Dijon mustard
• 2 tbsp fresh dill, chopped
• 1 ripe avocado
• 6 slices of seeded rye bread or alternative keto bread (such as almond flour bread)
• 1 cup mixed berries (fresh or frozen)
• 3 tbsp chia seeds
• 1 1/2 cups unsweetened almond milk
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions

1. a. Prepare the creamy dill mustard sauce by combining sour cream, Dijon mustard, and chopped fresh dill in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to serve. b. To prepare the berry chia pudding, combine mixed berries, chia seeds, and unsweetened almond milk in a bowl. Stir well, then cover and refrigerate for at least 30 minutes or overnight to allow chia seeds to expand and soften. c. Slice the avocado and toast the keto bread slices. Spread a generous layer of creamy dill mustard sauce on each slice of toast and top with avocado slices. Season with salt and pepper to taste. d. Arrange lox slices on a plate or serving platter, alongside the avocado toasts and berry chia pudding. Garnish with fresh dill for an extra touch of elegance.

Chef’s Insight

Use high-quality smoked salmon for the best flavor and texture

Notes

For a more flavorful dish, consider using smoked salmon instead of lox