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.