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.
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
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.
PER SERVING (2 FAT BOMBS)
Calories: 193; Fat: 18g; Protein: 8g; Carbs: 0g;
Fiber: 0g; Net Carbs: 0g; Fat 84%/ Protein 16%/ Carbs 0%