Since I (almost) never eat fast carbs, it is always a bit of a search for substitutes for: cookies, crackers, (savory) cakes etc. I very often use almond flour for this, which is actually nothing more than finely ground almonds. So it contains (good) fats but very few carbs. And I love it! You make several delicious crackers from it and it's also a good base for this dish. You can make it as an appetizer or as a lunch dish. Mind you, as an appetizer it's a pretty potent one: almonds, salmon and Greek yogurt, you do the math :-)) But you can make the crackers as big as you want of course.
Lunch for 2
- 80 grams of almond flour
- 1 small egg
- 1 teaspoon olive oil
- pinch of himalayan salt
- 2 large slices of salmon
- 1 stalk of spring onion
- handful of edamame beans shelled (available at the Asian supermarket in the freezer)
- 1 teaspoon black sesame seeds
- 2 tablespoons of Greek yogurt
- 1 teaspoon wasabi
- zest of 1 lime
- juice of half a lime
- himalayan salt to taste
- You start with the almond crackers. Preheat the oven to 180 degrees. Add all the ingredients for the crackers in a bowl and mix everything together. Place a sheet of baking paper on a baking sheet and make 2 crackers on it. The crackers should be about 1 cm thick. Place the crackers in the oven for 15 minutes. Then let them cool outside the oven.
- Now make the dressing by again putting all the ingredients in a bowl and mixing. Also add the wasabi to taste, some people are rougher wasabi eaters than others 🙂 )
- Remove the smoked salmon from the refrigerator and remove from the vacuum package if it is packed in it. The salmon always needs a moment to "catch its breath" after it has been in there. Thaw the edamame beans, I always do this by putting them in a cup of lukewarm water. Toast the sesame seeds briefly to optimize all the flavors and cut the spring onion into rings or as I did here into long strands.
- Once everything is ready, you can start making the plate. Spread the crackers first with the dressing, on top of that the salmon and then the sesame seeds, edamame beans and spring onion.
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