Pepper and cheddar shortbread canapés with smoked salmon (recipe)

Pepper and cheddar shortbread canapés with smoked salmon (recipe)
Name	Pepper and cheddar shortbread canapés with smoked salmon
Ingredients	All-purpose flour • Fresh coarse ground black pepper • Unsalted butter • Sour cream • Smoked salmon • Dill sprigs
Cooktime (in hours)	0.666666667
Preptime (in hours)	0.5
Totaltime (in hours)	1.166666667
Keto friendliness	Keto friendly
Calories	80.8
Fat	6
Protein	1.9
Carbohydrate	4.8
Fiber	0.2
Net carbohydrates	4.6
Sugar	0.2
Saturated fat	3.7
Cholesterol (mg)	16.6
Sodium	41.4
Servings	42
Yield	42 capes
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC

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Pepper and cheddar shortbread canapés with smoked salmon (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Pepper and cheddar shortbread canapés with smoked salmon (recipe) image(external)

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Pepper and cheddar shortbread canapés with smoked salmon (recipe)

1. Line 2 baking sheets with parchment paper.
2. Stir flour and pepper together in a medium-sized bowl.
3. Using an electric mixer on medium speed, beat butter in large bowl until fluffy (about 2 minutes).
4. On low speed, beat in cheddar until just blended.
5. Using a wooden spoon, gradually stir in half of flour mixture, then milk, then remaining flour mixture, until moistened (batter will be very thick).
6. Turn out on to a pastry board or the counter and finish mixing with hands and pat into a disc shape
7. Place disc between 2 sheets of waxed paper and roll out to about 1/4-inch thick, or about 12 inches in diameter.
8. Using a 2-inch cookie cutter (preferably with decorative serrated edge), cut out rounds and place on prepared baking sheet.
9. Re-roll scraps, cut out rounds and place on prepared baking sheet.
10. Bakein 2 batches.
11. Place each baking sheet in centre of preheated 325F oven.
12. Bakeuntil are golden and puffed, about 20 minutes.
13. Cool for 5 minutes before transferring shortbreads to rack, using a metal spatula, to cool to room temperature.
14. In medium bowl, stir together sour cream and salmon.
15. Spoon rounded teaspoons onto centre of each shortbread.
16. Garnish each shortbread with a dill sprig.
    
    Food tags
    European, For Large Groups,

Keto-meter rating

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Time:
Prep Time in Hours and Mins:1H10M

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