Keto Salmon Pie
Mediterranean | Sea Food

Keto salmon pie with basil and macadamia nuts

Keto salmon pie will be our first new project in 2021 on Greek Goes Keto website. Yes, we took a long break over the holidays. However, in our home, each day, a Keto delicacy was prepared. It’s not just that we had friends visiting, it’s also our passion for experimenting! We ate a lot of meat and fish dishes because that’s what Keto Mediterranean Diet is all about. Many people develop misconception about KMD as the diet full of vegetables, berries and a little bit of seafood. Fortunately, we will never get tired of saying that this is wrong! Our KMD calls for large portions of natural protein sources, preferably from ruminant animals, pasture-raised eggs, wild-caught seafood.

Living in a world where healthy is expensive

We are fully aware that many Ketonians struggle to find clean, organic, wild-caught ingredients. Even when they find it, the prices are sky-rocketing. But if we understand that this is the only way we can live a healthier, longer and more fulfilled life, we will find the way to purchase only the top-quality ingredients with designated origin and clean origin! Arm yourself with the exploration spirit and search for wild caught salmon, cod, trout or other fish that can be smoked for this particular recipe! The pie is just to delicious to destroy it with canned fish or Universe forbid – caged eggs.

Greek fear of mixing eggs, dairy and fish

Let’s be honest, in Greece, this pie would bring a lot of conversation around the table. For some reason, someone passed the myth about these three ingredients and their combination as dangerous. Many Greeks believe that if you combine these three great protein sources, you will get some sort of poisoning. Now, there’s more truth in Ancient Greek myths than in this gastronomical myth of modern Greeks.

Luckily, other Mediterranean people don’t share this fear so we borrowed some inspiration from the Spanish and French! There are several recipes for pies and quiches with fish and greens but they always contain wheat flour. That’s where our Keto superpowers come to the stage and Keto salmon pie is being Ketonised to the fullest potential! We wouldn’t be Greek Goes Keto if we did not add some typical Greek ingredients. The result? It wasn’t a surprise to us, when we hybridise the cooking traditions of different zones, things become even tastier!

Keto Salmon Pie

Can you use any type of fish for Keto salmon pie?

Naturally, you can use any type of fresh or frozen fish, but smoked salmon or trout work much better. The flavour of smoked fish takes over, but it also allows other ingredients to give hints of Mediterranean aromas and texture. Now, we did not use spinach as the French chefs usually do in this pie, but if you don’t worry about oxalate intake, you could use baby spinach. For us, fresh basil was an ideal combination with the creamy goat cheese, eggs and mild taste of macadamia nuts in the crust!

Why we opted for Macadamia nuts?

Well, everyone in the Keto world makes pie crusts with coconut and almond flour. Now, not only that we wanted to reduce the intake of omega-6 and oxalates, we just wanted to keep the carb content even lower. Come now Ketonian 😉 don’t be lazy! Ground yourself some macadamia nuts for the Keto salmon pie and trust us, this pie will be a family hit for you or non-Ketonian members. When it comes to friends, be careful, they might star asking for this pie every time they come to visit. The best thing you can do is give them the link to this recipe! 😉

Shall we start baking?

Keto salmon pie with basil and macadamia nuts

Recipe by Roberta KapsalisCourse: Blog
Servings

12

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

221

kcal

Ingredients

  • Crust
  • 3 large eggs (pasture-raised)

  • 120g ground macadamia nuts

  • 1 tbsp psyllium powder

  • 50g sesame seeds (ground together with macadamia)

  • 1 tsp ground rosemary

  • 1/2 tsp sea salt

  • 1 tsp Mahlep powder (alternatively use a dash of nutmeg)

  • 6 tbsp melted goat butter (use grass-fed cow’s butter if you can’t find goat butter)

  • Filling
  • 120g smoked wild salmon cut into small pieces (or any type of smoked fish)

  • 5 pasture-raised eggs

  • 150g goat cream cheese (alternatively use mascarpone)

  • 100g fresh basil

  • 50 g crumbled feta cheese

Directions

  • Place macadamia nuts and sesame seeds in a food processor. Gently pulse until they are nicely ground.
  • In a mixing bowl place eggs, melted butter, salt and rosemary powder. Whisk for a couple of minutes to unify nicely. You can use a hand mixer. Now, add psyllium powder, mahlep, ground macadamia and sesame. Mix a bit more and if crust mixture doesn’t appear thick enough, add more psyllium powder.
  • Grease a 22 cm (11 inches) round pie pan with some butter and place the crust mixture in the middle. With your palms and fingers, spread the crust all over the bottom and sides of your pan. Ideally, use a ceramic pie pan.
  • Place the crust in the oven and bake for 10 minutes at 200ºC.
  • For the filling, mix eggs with cream cheese and crumbled feta. Add chopped basil and smoked fish.
  • Fill the pie crust with this mixture and return to oven for another 15-20 minutes.
  • Serve warm or slightly reheat in the oven if you decide to have it later. Ideally, consume on the same day it was prepared.

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