Keto Russian Brunch: Smoked Salmon & Creamy Avocado Dill Sauce on Crispy Zucchini Pancakes

Allergens

Eggs, Fish, Dairy

Ingredients

• 2 medium zucchinis, grated
• 4 large eggs, separated
• 1/4 cup almond flour
• 1 tbsp chopped fresh dill
• 1 tsp salt, divided
• 1/4 tsp black pepper
• 6 oz smoked salmon, flaked
• 1 ripe avocado, mashed
• 2 tbsp lemon juice
• 1/4 cup sour cream
• 1 tbsp capers, drained and rinsed
• 2 tbsp chopped fresh dill
• 2 medium zucchinis, grated
• 4 large eggs, separated
• 1/4 cup almond flour
• 1 tbsp chopped fresh dill
• 1 tsp salt, divided
• 1/4 tsp black pepper
• 6 oz smoked salmon, flaked
• 1 ripe avocado, mashed
• 2 tbsp lemon juice
• 1/4 cup sour cream
• 1 tbsp capers, drained and rinsed
• 2 tbsp chopped fresh dill

Instructions

1. In a large bowl, combine the grated zucchini, 3 egg yolks, almond flour, 1/2 tsp salt, and black pepper. Mix well to create a pancake batter.
2. Heat a non stick skillet over medium heat. Add small portions of the zucchini batter and cook until golden brown on both sides. Remove from skillet and set aside.
3. In another bowl, whisk together egg whites until stiff peaks form. Fold into the zucchini pancake batter gently.
4. In a separate bowl, combine mashed avocado, 1/2 cup sour cream, lemon juice, 1 tbsp chopped dill, and 1/4 tsp salt. Mix well to create the creamy avocado dill sauce.
5. To assemble, place one crispy zucchini pancake on a plate, top with flaked smoked salmon, a dollop of the creamy avocado dill sauce, and garnish with capers and additional chopped dill.

Chef’s Insight

The combination of flavors and textures creates a satisfying and mouthwatering dish.

Notes

This recipe is suitable for a ketogenic diet, paleo, and low-carb diets.