Crispy mug bread topped with a well-balanced, piquant smoked salmon and horseradish cream. Small sandwich, big flavor, keto magic all the way!

Ingredients

• 200 g smoked salmon
• 125 ml mayonnaise or sour cream
• 30 g fresh horseradish, grated

Mug bread

• 2 tbsp (15 g) almond flour
• 2 tbsp (15 g) coconut flour 
• 1½ tsp (7 g) baking powder
• ¼ tsp salt
• 2 eggs
• 2 tbsp heavy whipping cream
• 1 tsp butter

Serving

• 2 tbsp butter
• 15 g arugula lettuce
• ¼ small zucchini, finely sliced (optional)

Instructions

1. Chop the salmon into small pieces and mix with mayonnaise and freshly grated horseradish. Set aside in the refrigerator until it’s time to serve.
2. Mix together all dry ingredients for the bread. Crack in the egg and stir in the cream. Combine until smooth. Pour into well-greased mugs or glass moulds. 1 egg equals one portion / mug.
   Microwave on high (approximately 700 watts) for 2 minutes. Check if the bread is done in the middle – if not, microwave for another 15-30 seconds.
3. Let cool and remove from the mug. Slice in half and toast for best taste and texture.
4. Spread butter on each slice, add lettuce leaves, thinly sliced zucchini and a generous dollop of the salmon and horseradish cream. Top with crushed pink peppercorns.

Tip!

Delicious for lunch, for a snack or for a buffet. If you’re entertaining, you can cut the bread in smaller slices to be able to serve more guests at the same time.