Keto Cambodian Brunch: Amok Trei with Smoked Salmon & Avocado

Allergens

Fish (Fish Sauce), Eggs

Ingredients

• 4 oz smoked salmon, flaked
• 1 ripe avocado, cubed
• 2 cups spinach, chopped
• 3 eggs, separated
• 2 tbsp coconut milk
• 1 tsp fish sauce
• 1 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/4 tsp salt
• 1/2 tsp minced garlic
• 1/2 tsp minced shallot
• 1 tbsp olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a mixing bowl, whisk together egg yolks, coconut milk, fish sauce, turmeric, black pepper, salt, garlic, and shallot until well combined.
2. Heat olive oil in a skillet over medium heat. Add chopped spinach and cook until wilted, about 2 3 minutes. Remove from skillet and let cool slightly.
3. Stir the flaked smoked salmon into the egg mixture. Then, gently fold in the cooked spinach.
4. Preheat oven to 350°F (180°C). Grease two ramekins or oven safe bowls.
5. Divide the mixture evenly between the prepared ramekins, smoothing the tops with a spatula.
6. Bake for 20 25 minutes or until set and slightly golden on top.
7. In a small bowl, mash the avocado with a fork, then season with salt and pepper to taste. Set aside.
8. Remove the amok trei from the oven and let cool for a few minutes. Carefully invert each ramekin onto a plate, releasing the amok trei.
9. Top each amok trei with mashed avocado, fresh cilantro leaves, and lime wedges on the side.

Chef’s Insight

The combination of smoked salmon and avocado adds a delightful twist to traditional Cambodian amok trei, while staying true to the keto diet.

Notes

For a true keto experience, be sure to choose ripe avocados with minimal green spots.