Plate of smoked salmon, eggs — Keys Nutrition
Assiette de saumon fumé, oeufs et noix || Plate of smoked salmon, eggs and nuts

Plate of smoked salmon, eggs and nuts


  • 2 egg(s)
  • 1 dash white vinegar
  • 2 Tbsp mayonnaise
  • 1 pinch salt
  • 1 pinch pepper
  • 125 g smoked salmon
  • 1 tablespoon capers
  • 1 Tbsp extra virgin olive oil
  • ¼ cup walnuts
  1. Place the eggs in a small pot and cover with at least 1" (2.5 cm) cold water. Cook the eggs with a little vinegar. If one of the eggs cracks, the vinegar will prevent them from emptying into the water.
  2. Bring the boiling eggs to cook for 9 to 12 minutes, depending on their size.
  3. When cooked, remove from the heat and fill the pot with cold water to stop cooking. Remove the shell, cut in half, add to a plate to serve. Season with salt and pepper. Add the mayonnaise.
  4. Add the smoked salmon to the plate and sprinkle with the capers and olive oil. Add the walnuts. Serve.

Portion: 1

Net carbs: 3g 

Protein: 39g

Fat: 68g

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