Salmon mille feuille with KetoBiota-crackers

Difficult

1.5:1

Ingredients

Provides 460.2 kcal per 175.0 g

For the salmon:
40 g	Salmon
To taste	Erythritol
26 g	Salt
To taste	Peppercorns

For the crackers:
10 g	KetoBiota (Kanso)
3 g	MCT Oil 100 % (Kanso)
11 g	Almond flour
7 ml	Water

For the mushroomfilling:
50 g	Mushrooms
14 g	Olive oil
25 g	Cream cheese, heavy cream
5 g	MCT Oil 100 % (Kanso)
10 g	Hazelnuts, chopped
1 g	Nutmeg

Used Kanso products

Kanso KetoBiota

Kanso MCT Oil 100 %

Zutaten berechnen

Preparation

Step 1

Place the salmon in a bowl. Sprinkle the fish evenly with erythritol and massage in gently. Season with salt and peppercorns. Cover the bowl with a tea towel and marinate the salmon in the fridge for at least 24 hours.

Step 2

Rinse the marinated salmon under running water, pat dry and cut into thin slices.

Step 3

For the crackers, make a dough from KetoBiota, MCT Oil 100 %, almond flour and water. Roll out the dough thinly between two sheets of baking paper, cut out circles with a cookie cutter and bake in a pan until crispy.

Step 4

For the mushroom filling, finely chop the mushrooms and fry in a pan in olive oil until golden brown.

Step 5

In the meantime, mix the cream cheese with MCT Oil 100 % and chopped hazelnuts. Then add the sautéed mushrooms and season everything with salt and nutmeg

Step 6

Alternate layers of crackers, salmon and mushroom filling and serve.

Nutritional values

	Total (2 portions - 175.0 g)	Per portion (87.5 g)
Ketogenic Ratio	1.8:1	1.8:1
Energy (kcal)	460.2	230.1
Fat (g)	40.0	20.0
of which MCT (g)	11.6	5.8
Carbohydrates (g)	3.9	2.0
Protein (g)	18.6	9.3

Ketogenic diet

Fatty Acid Oxidation Disorders

Fat Digestion and Utilization Disorders