These Keto Smoked Salmon Fat Bombs are savory, creamy, and packed with healthy fats, making them a perfect snack or appetizer for anyone on a keto diet. With rich smoked salmon, cream cheese, and fresh herbs, these bite-sized bombs are as flavorful as they are satisfying, helping you stay full and energized.
Jump to:
- Preparation and cooking overview
- Chef's note
- Ingredients for this Keto Smoked Salmon Fat Bombs recipe
- Ingredient Substitutions
- Cooking Tools Required
- How to Make Keto Smoked Salmon Fat Bombs: Step-by-Step Guide
- Cooking methods
- Preparation Steps
- Cooking instructions
- What to Serve with Keto Smoked Salmon Fat Bombs
- How to make it healthier
- Time-Saving Tips
- What Can I Prepare Ahead of Time
- Storage instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
This no-cook recipe takes just 10 minutes of prep time and requires chilling to firm up the fat bombs. Blend smoked salmon and cream cheese, shape the mixture into balls, and chill until firm. These make a quick snack or appetizer that you can prepare ahead of time.
Chef's note
To make this recipe even more versatile, you can add different fresh herbs like dill or chives, or even a dash of lemon zest to brighten the flavors. If you prefer a more intense flavor, use hot smoked salmon or add a touch of spice with cayenne or smoked paprika.
Ingredients for this Keto Smoked Salmon Fat Bombs recipe
Ingredient Substitutions
Cooking Tools Required
How to Make Keto Smoked Salmon Fat Bombs: Step-by-Step Guide
Cooking methods
Preparation Steps
- Finely chop the smoked salmon and dill.
- Soften the cream cheese by leaving it at room temperature for 10-15 minutes.
Cooking instructions
- In a mixing bowl, combine the softened cream cheese, chopped smoked salmon, fresh dill, lemon juice, and olive oil. Stir until well mixed.
- Add capers (if using), black pepper, and a sprinkle of smoked paprika for extra flavor. Adjust seasoning to taste.
- Once the mixture is smooth and fully combined, shape it into small balls (about 1-inch in diameter) using your hands or a small scoop.
- Place the fat bombs on a baking sheet or tray lined with parchment paper.
- Refrigerate for at least 30 minutes to 1 hour, or until firm.
- Before serving, you can garnish with an extra sprinkle of smoked paprika, if desired.
Chef's pro tip
For an even smoother texture, blend the mixture in a food processor before shaping it into balls. If the mixture is too sticky, wet your hands with a little water or olive oil to make shaping easier. Use a bite-sized silicon chocolate mold for ease and uniformity.
What to Serve with Keto Smoked Salmon Fat Bombs
Serve these fat bombs with slices of cucumber, celery sticks, or keto crackers. They’re also great as part of a larger keto charcuterie board with olives, cheeses, and pickles.
How to make it healthier
Time-Saving Tips
What Can I Prepare Ahead of Time
You can prepare the fat bomb mixture up to 24 hours in advance and store it in the fridge. Just roll the mixture into balls when you're ready to serve. The flavors will intensify as it chills.
Storage instructions
Store the fat bombs in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze them for up to 1 month.
These fat bombs are meant to be enjoyed cold or at room temperature. If frozen, thaw them in the fridge for a couple of hours before serving.
Recipe wrap-up and conclusion
These Keto Smoked Salmon Fat Bombs are a delicious, savory snack that’s easy to make and packed with healthy fats. Perfect for keto dieters, they’re rich, creamy, and full of flavor, making them an ideal snack or appetizer for any occasion. Give them a try and enjoy a luxurious, low-carb treat!
Frequently asked questions
📖 Recipe
Keto Smoked Salmon Fat Bombs
Ingredients
- 6 oz smoked salmon finely chopped
- 8 oz cream cheese softened
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
- 1 tablespoon capers drained (optional)
- 1 tablespoon olive oil
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika optional, for garnish
Instructions
Preparation Steps
- Finely chop the smoked salmon and dill.
- Soften the cream cheese by leaving it at room temperature for 10-15 minutes.
Cooking instructions
- In a mixing bowl, combine the softened cream cheese, chopped smoked salmon, fresh dill, lemon juice, and olive oil. Stir until well mixed.
- Add capers (if using), black pepper, and a sprinkle of smoked paprika for extra flavor. Adjust seasoning to taste.
- Once the mixture is smooth and fully combined, shape it into small balls (about 1-inch in diameter) using your hands or a small scoop.
- Place the fat bombs on a baking sheet or tray lined with parchment paper.
- Refrigerate for at least 30 minutes to 1 hour, or until firm.
- Before serving, you can garnish with an extra sprinkle of smoked paprika, if desired.
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