For a keto friendly dinner, I made some smoked salmon cakes topped with crispy bacon and an over-easy egg. The sides were cheesy dill rutabagas and steamed lemon pepper asparagus.
Smoked Salmon Cakes
Ingredients:
- 8 oz. Smoked Salmon
- 12 oz. Riced Cauliflower
- 5 Large Eggs (2 for the mixture 3 to top)
- 6 Strips Bacon
- 2 Green Onion Tops
- Old Bay Seasoning (to taste)
- Lemon Pepper (to taste)
- 2-3 Tbsp Almond Flour
Method:
- Flake the smoked salmon
- Mix salmon in with cauliflower, onion, eggs, almond flour and lemon pepper
- Put mixture into ramekins leaving room for expansion
- Dust tops with Old Bay Seasoning
- Put filled ramekins in a water bath and simmer for approximately 10 minutes
- Place skillet with water bath in 400-degree oven until the tops start to lightly brown
- Cook bacon in a #10 (12 in) Cast Iron Skillet
- Remove the bacon and keep the drippings
- Cook 3 eggs to over-easy or sunny side up and put to the side (You really want them to have a runny yolk)
- Remove from oven and allow ramekins to drain on a cooling rack while bringing a skillet to back to medium heat
- Brown the cakes on all side in the medium skillet with bacon drippings and olive oil (I add old bay to the other sides while browning)
- Top with bacon and egg to serve
Rutabagas
Ingredients:
- 3-4 Rutabagas
- 16 oz. container Sour Cream
- 1 Full Sprig Fresh Dill
- Shredded Sharp Cheddar
- Chicken Bouillon
Method:
- Peel and Cube rutabagas
- Boil in water and chicken bouillon in a Dutch oven for 35 minutes or until fork tender
- Shred approximately 1/4 lb sharp cheddar
- Remove dill leaves from stems
- Drain rutabagas and mash with cheddar cheese and dill
- Fold in sour cream and put in a bowl
Asparagus
Ingredients:
- Fresh Asparagus Spears
- Chicken bouillon
- Lemon Pepper
Method:
- Bend fresh asparagus to find where to cut the bottoms from the stems
- Cut the bottoms from the asparagus spears
- Put chicken bouillon and water in a dutch oven with a Vegetable Steamer Insert
- Sprinkle a decent amount of lemon pepper on the spears and steam until fork tender
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