Paleo Russian Brunch: Smoked Salmon & Cauliflower Hash Browns

Allergens

Fish (salmon)

Ingredients

• 1 lb fresh salmon fillet
• 2 medium heads of cauliflower, grated
• 4 large eggs
• 1 small red onion, finely chopped
• 2 cups baby spinach
• 1/4 cup almond flour
• 3 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Wrap the salmon fillet in foil with a few dashes of lemon juice and bake for 12 15 minutes or until cooked through. In a large bowl, combine grated cauliflower, almond flour, salt, pepper, and smoked paprika. Mix well. Form the cauliflower mixture into small patties and place on a parchment lined baking sheet. Bake the cauliflower hash browns in the preheated oven for 20 25 minutes or until golden brown. In a separate pan, heat olive oil over medium heat. Add chopped red onion and cook until translucent. Stir in the baby spinach and cook until wilted. Remove salmon from the oven and let cool slightly. Flake into bite sized pieces. To assemble, place a hash brown patty on a plate, top with spinach mixture, flaked salmon, and finish with another hash brown patty.

Chef’s Insight

To enhance the smoky flavor, you can marinate the salmon in a smoky rub before baking.

Notes

Serve with a side of paleo-friendly hollandaise sauce for added indulgence.