Low carb and ketogenic flan made with ricotta, salmon, and zucchini: a versatile, light, and easy-to-prepare recipe. Perfect as an appetizer, main dish, or light lunch; it can be cooked in an air fryer or in the oven.
Prepare the zucchini: boil them in salted water for 5-6 minutes, drain and squeeze them well or sauté in a pan with a drizzle of oil for 8-10 minutes until soft but still firm.
Cook or chop the salmon: if fresh/raw, cook it quickly in a pan with a drizzle of oil, let it cool, and shred it with a fork; if smoked or already cooked, use it directly.
In a bowl combine ricotta, cooked zucchini, salmon, egg, grated cheese, pepper, and a drizzle of oil; mix the ingredients well.
Lightly grease a 12 cm mold or line it with parchment paper; pour in the mixture and level the surface with the back of a spoon.
Cooking: in a preheated air fryer at 200°C cook for 20 minutes. Alternatively, bake in a static preheated oven at 200°C until golden. Let it cool slightly before unmolding.
Medium bowl
Fork or wooden spoon
Knife and cutting board
Grater
12 cm mold (silicone or non-stick)
Air fryer or static oven preheated to 200°c
Frozen: portioned and reheated in an air fryer for 5-6 minutes at 180°C.
Variants: replace the salmon with feta or smoked tofu for a vegetarian version; add mint or basil; a pinch of curry or sweet paprika for different flavors. Serving suggestions: appetizer with a salad and lemon, main dish with avocado or grilled vegetables, finger food using smaller molds.
Italy
| Energy (kcal) | 130.94 |
| Carbohydrates (g) | 1.48 |
| of which Sugars (g) | 1.4 |
| Fat (g) | 8.76 |
| of which Saturates (g) | 3.97 |
| Protein (g) | 11.26 |
| Fiber (g) | 0.46 |
| Sale (g) | 0.22 |
