Western · Keto
Smoked Salmon Cream Cheese Sandwich
Cold-smoked salmon, herbed cream cheese, and crisp cucumber between two cheesy chaffles. Light, elegant, and brunch-worthy.
Halal-friendly Easy
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Serves
- 1
5g Net carbs
44g Protein
38g Fat
540 Calories
Per serving
Ingredients
- 2 Large eggs (for chaffles)
- 1/2 cup (55g) Mozzarella, shredded (for chaffles)
- 1 tbsp Almond flour
- 3 oz (85g) Cold-smoked salmon
- 2 tbsp (30g) Cream cheese, softened
- 1/4 cup (25g) Cucumber, thinly sliced
- 1 tsp Fresh dill, chopped
- 1 tsp Lemon juice
- 1 tsp Capers, drained (optional)
- to taste Black pepper
Method
- Whisk eggs with mozzarella and almond flour. Cook half the batter at a time in a mini waffle maker for 3-4 minutes per chaffle. You'll have 2 chaffles. Let cool slightly.
- Stir cream cheese with chopped dill and lemon juice until smooth.
- Spread the dill cream cheese over both chaffles.
- Layer smoked salmon, cucumber slices, and capers on one chaffle; finish with black pepper.
- Top with the second chaffle and serve immediately.
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