Keto Polish Breakfast: Smoked Salmon and Cauliflower Latke Stacks with Sour Cream and Dill

Allergens

Egg, Fish

Ingredients

• 2 cups shredded raw cauliflower
• 1 large egg, beaten
• 1/4 cup grated onion
• 1/4 cup almond flour
• Salt and black pepper, to taste
• 4 oz smoked salmon, sliced into thin strips
• 2 tbsp sour cream
• 2 tbsp fresh dill, chopped
• 1 tbsp olive oil
• Optional: Capers and lemon wedges for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the shredded cauliflower, beaten egg, grated onion, almond flour, salt, and black pepper. Mix well until all ingredients are incorporated.
3. Form 4 inch diameter patties from the cauliflower mixture and place them onto the prepared baking sheet.
4. Bake for 25 30 minutes or until golden brown and crispy on the outside. Remove from the oven and let cool slightly.
5. To assemble, place one latke at the base of each serving plate, followed by a layer of smoked salmon strips. Repeat with another latke and salmon layer to create a stack.
6. Top each stack with a dollop of sour cream and garnish with fresh dill, capers, and lemon wedges if desired. Serve immediately.

Chef’s Insight

To emphasize the flavors of smoked salmon, consider using a high-quality brand with a rich, smoky taste.

Notes

Adjust seasoning according to personal preference. - For a spicier version, add some finely chopped jalapeno or cayenne pepper to the latke mixture.