Smoked Salmon Fat Bombs

Makes 12 fat bombs / Prep time: 10 minutes, plus 2 hours chilling time

Many restaurants serve a popular appetizer that features smoked salmon and herb cream cheese spread on tortillas, rolled up, and cut into little bite size rounds. 

This keto version omits the tortillas but still has all the rich, delicious flavor. 

Add a sprinkle of chopped fresh dill into the mixture if it suits your taste.

INGREDIENTS :-

½ cup goat cheese, at room temperature

½ cup butter, at room temperature

2 ounces smoked salmon

2 teaspoons freshly squeezed lemon juice

Pinch freshly ground black pepper

RECIPE :-

1. Line a baking sheet with parchment paper and set aside.

2. In a medium bowl, stir together the goat cheese, butter, smoked salmon, lemon juice, and pepper until very well blended.

3. Use a tablespoon to scoop the salmon mixture onto the baking sheet until you have 12 even mounds.

4. Place the baking sheet in the refrigerator until the fat bombs are firm, 2 to 3 hours.

5. Store the fat bombs in a sealed container in the refrigerator for up to 1 week.

A CLOSER LOOK :-

Smoked salmon has more stable omega-3s than fresh fish, which means these healthy fats are less prone to oxidation. 

Look for better-quality smoked salmon because cheaper products are often smoked over sawdust.

Read All our Keto Fish Recipe.

Click the Keto Fish Recipe Tag Below.

NUTRITION :-

PER SERVING (2 FAT BOMBS) Calories: 193; Fat: 18g; Protein: 8g; Carbs: 0g; Fiber: 0g; Net Carbs: 0g; 

Fat 84%/Protein 16%/Carbs 0%

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To Get all 74 recipes from this book. Click Here.