Scottish · Keto
Cullen Skink Pie
A delicious keto dinner prepared Scottish-style with smoked fish and heavy cream. Perfectly suited for a keto diet.
Halal-friendly Hard
- Prep
- 25 min
- Cook
- 44 min
- Total
- 69 min
- Serves
- 4
1g Net carbs
26g Protein
38g Fat
462 Calories
Per serving
Ingredients
- 300 g smoked fish
- 100 ml heavy cream
- 1 small onion
- 30 g almond flour cover
- 1 tbsp dill
Method
- Preheat the oven to 190°C (375°F) to prepare for baking the pie.
- Flake the smoked fish into bite-sized pieces and arrange them evenly in the base of a greased oven-safe dish.
- Pour the heavy cream over the smoked fish, ensuring the fish is well coated and the cream settles into the dish.
- Scatter the fresh dill evenly over the fish and cream mixture to infuse the filling with its aromatic flavour.
- Sprinkle the almond flour cover evenly over the top of the dish to form a light keto-friendly crust.
- Bake in the preheated oven for 44 minutes until the topping is golden and the cream is gently bubbling around the edges.
- Remove the pie from the oven and allow it to rest for 5 minutes before serving to let the filling set slightly.
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