Smoked mussel pâté

Smoke the mussels (70 g) using a smoking gun for 2–3 minutes.

Transfer the mussels to a blender bowl. Add room temperature butter (20 g) and cream cheese (15 g). Pour in orange juice (1 tsp). Add a pinch of salt. Blend the mixture until it reaches a completely smooth creamy texture. Adjust the taste if necessary by adding a little salt, cream cheese, or orange juice.

Pass the pâté through a fine sieve for a more delicate consistency.

Refrigerate for 1–2 hours to stabilize.

Form small balls using a warm spoon. Serve on pieces of keto bread or on slices of cucumber.

Optionally, sprinkle with smoked salt or freshly ground black pepper before serving.