Keto Avocado Smoked Salmon Tartines with Cucumber-Dill Sauce

Allergens

Fish (Salmon), Dairy (Greek Yogurt)

Ingredients

• 2 cups (200g) almond flour
• 1 large avocado, ripe but firm
• 8 oz (225g) smoked salmon, flaked
• 1/2 cup (125g) Greek yogurt
• 1/2 English cucumber, grated
• 1/4 cup (10g) fresh dill, finely chopped
• 2 tablespoons fresh lemon juice
• Salt and pepper, to taste
• 2 tablespoons olive oil

Instructions

1. a. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. b. In a medium bowl, mix together almond flour and salt. Gradually add water, stirring until a soft dough forms. Knead briefly, then divide into two equal portions, roll each between plastic wrap into 1/4 inch (
2. 6 cm) thick circles, and transfer to the prepared baking sheet. c. Bake for 8 10 minutes or until lightly golden and firm to touch. Let cool completely on a wire rack. d. In another medium bowl, mix together Greek yogurt, grated cucumber, fresh dill, lemon juice, salt, and pepper. Set aside. e. To serve, spread a thin layer of avocado on each flatbread, then top with flaked smoked salmon, and finally drizzle with olive oil. Serve immediately with the cucumber dill sauce on the side for an extra burst of flavor.

Chef’s Insight

The key to perfect almond flour flatbread is adding just enough water for it to come together, but not so much that it becomes sticky or too moist.

Notes

Make sure to use ripe but firm avocados for a better texture and flavor.