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.