Salmon carpaccio and focaccia muffins

Focaccia muffins (LCHF) 6 pieces

2 eggs

100 cream cheese

50 g melted butter

0,5 pot basil

1 dl almond flour

1 table spoon psyllium seed flour (fiberhusk)

1 tea spoon baking powder

50 g feta

salt

Heat up the oven to 2oo degrees Celsius. Whisk eggs fluffy with an electric mixer. Add the cream cheese and whisk a little more. Add melted butter, chopped basil and all dry ingrediencies. Crumble in the feta. Pour the batter in a muffin tray or forms. Bake for 20 minutes.

Salmon carpaccio

600 g salmon filet

1 lemon

4 table spoons olive oil

0,5 broccoli

40 g baby spinach

50 g pine nuts

black pepper and sea salt

2 dl black olives

Put the salmon in the freezer for 2 hours. Take out the salmon and slice thin slices. Plate on serving plates. Toast the pine nuts in a dry pan. Grate the lemon zest and mix with olive oil and 2 tea spoons of the lemon juice. Slice the broccoli thinly and place in cold water for a while. Take the broccoli out and mix with spinach and half of the lemon oil. Plate the broccoli salad in the middle of the plate. Sprinkle pepper, salt, nuts and olives over. Pour over the lemon oil.