Paleo Russian Breakfast Feast: Keto-Friendly Bliny Crepes with Smoked Salmon, Creamy Dill Sauce & Asparagus
Discover a scrumptious Paleo and keto-friendly Russian Breakfast Feast, featuring delicate bliny crepes filled with smoked salmon, topped with asparagus and a creamy dill sauce. This mouthwatering dish combines rich flavors and textures for an unforgettable culinary experience.
Allergens
Eggs, Fish (Fish/Salmon)
Ingredients
- 2 cups almond flour
- 4 large eggs
- 1 cup full
- fat coconut milk
- 1/4 teaspoon salt
- 2 tablespoons melted ghee or coconut oil
- 1 lb smoked salmon
- 1 bunch asparagus, trimmed
- 1 cup sour cream (use keto
- friendly option)
- 1/4 cup chopped fresh dill
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Pinch of black pepper
Instructions
- Prepare the bliny crepes: In a large mixing bowl, whisk together almond flour, eggs, coconut milk, salt, and melted ghee or coconut oil until smooth. Set aside to rest for 30 minutes.
- Heat a non stick skillet over medium heat. Pour in 1/4 cup of the crepe batter, swirling it around to form a thin layer. Cook for 1 minute on each side, then transfer to a plate. Repeat until all batter is used up, creating 8 bliny crepes.
- Blanch the asparagus in boiling water for 2 minutes, then plunge into ice water to stop cooking. Drain and set aside.
- In a small bowl, combine sour cream, dill, lemon zest, lemon juice, and black pepper. Mix well and set aside.
- To assemble, place a bliny crepe on a plate, fold in half or into quarters. Top with smoked salmon slices, asparagus spears, and a generous dollop of dill sauce. Repeat for all servings.
Chef’s Insight
Experiment with different fish options to customize this recipe to personal taste preferences.
Notes
This recipe is perfect for a Paleo and keto-friendly breakfast or brunch. - Feel free to customize the dish with different fish, vegetables, or sauces to suit individual taste preferences.