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September 18, 2013

Gluten free avocado salmon tart with dill cream cheese

1 cup wild smoked salmon
5 organic eggs
3/4 cup coconut flour
1 medium avocado 
2 TBSP coconut oil
1/4 cup fresh dill
1 TSP sea or Himalayan salt

Garnish: oregano, thyme and fresh Parmesan cheese

1. Combine all the ingredients in a blender. 
2. Pour into a greased baking pan and top with oregano, thyme, and freshly grated organic Parmesan.
3. Bake for 30 minutes at 180C.

Top with homemade cream cheese or raw butter. 

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