Ingredients:
- 1 envelope unflavored gelatin
- ¼ cup cold water
- ½ cup boiling water
- ½ cup Keto mayonnaise (No Miracle Whip)
- 1 tablespoon lemon juice
- 1 tablespoon onion powder
- Squirt of sriracha sauce
- 1/2 teaspoon sweet paprika
- 1 teaspoon salt
- 2 cups finely flaked canned salmon, skin and bones removed
- 1 cup heavy cream
Directions:
1. Soften the gelatin in
the cold water in a large mixing bowl. Stir in the boiling water and whisk the
mixture slowly until the gelatin dissolves. Cool to room temperature.
2. Whisk in the mayonnaise, lemon juice, onion powder, sriracha, paprika, salt and pepper. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.
5. Garnish with green olives, keto bread or crackers
2. Whisk in the mayonnaise, lemon juice, onion powder, sriracha, paprika, salt and pepper. Stir to blend completely and refrigerate until the mixture begins to thicken slightly, about 20 minutes.
3. Fold in the finely flaked salmon. In a separate bowl, whip the cream until it is thickened to soft peaks and fluffy. Fold gently into the salmon mixture.
4. Transfer the mixture to a 6- to 8-cup bowl or decorative mold. Cover and refrigerate for at least 4 hours.
5. Garnish with green olives, keto bread or crackers
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