This easy no-potato keto mashed potatoes recipe proves that butter is the key. Eat with lightly salted capelin – delisious!
If you’ve ever cooked mashed cauliflower or broccoli, you know that the more butter, the more authentic is the taste. Replacing potatoes with eggs is not the most obvious solution for the keto mashed potatoes.
But trust me, it works perfectly. You will get a very gentle keto puree with bright creamy taste, and definitely without clumps! Bold capelin is a perfect match with it!
To make slightly salted capelin you need exactly two ingredients: capelin and salt. This fish is undeservedly considered cat food. By the way, although capelin contains less omega-3 than salmon, herring, and mackerel, but more nutritious than sardines and trout. A great reason to add capelin to your diet, right? You can salt it, fry it (for example, in coconut flour), or eat dried. It can be cooked whole, without gutting, and eaten directly with the bones.
- 3 egg
- 20 g butter
- 1 pinch salt
- 10 capelin small fishes
- 1 tbsp salt
- Let’s start with the fish. Put the capelin in a container in layers, salt each layer. Leave it in a fridge overnight. Before serving, you can rinse excess salt.
- Now is omelette time. Add a little oil or animal fat to a heated frying pan, and fry the eggs: stir quickly with a spatula, to prevent lumping. Try not to overcook the eggs, and keep the puree texture tender.
- Beat the scrambled eggs with soft butter in a blender. You can skip adding salt to the puree – the fish will complete the saltiness. Decorate with herbs and serve your keto “mashed potatoes” with capelin.