You know those weeks when everything seems to demand your attention at once? Well, this was one of those — except instead of looming deadlines (I’m my own boss, after all), it was my car that decided to take a little vacation. So, I ended up walking. A lot. Especially when hauling the orders from my Finnish clean keto online store to the mail points. Let’s just say I got my steps in for the week — and then some!
When thinking about this week’s blog post recipe, the last thing I wanted to do was stand in the kitchen cooking or baking. I wanted something quick, fresh, and effortless — ideally something that didn’t require any heating whatsoever. So, I did what I usually do when I don’t have an immediate idea in mind: I opened my trusty text file that holds my ever-growing recipe idea list. But this time, nothing there felt right. I didn’t want to make a dessert, and everything else seemed too complicated or time-consuming — even though all the recipe ideas were naturally with five ingredients or less.
Then, as if by fate (or clever email marketing), a newsletter from a big Finnish grocery store chain popped into my inbox. Normally, I just skim through those, but this time a recipe caught my eye: Lohicrudo, Salmon Crudo, i.e., quick-marinated salmon. It looked wonderfully simple, and I immediately thought, “Yes, this is exactly what I need right now.”
Of course, I couldn’t resist simplifying it even further — because the original recipe had more than five ingredients and some sugar, too. I stripped it down to the bare essentials to make it fit a ketovore style. The original called for rose pepper, but I’ve never been a fan — it looks pretty but tastes… odd. Instead, I went with white pepper, which pairs beautifully with salmon. It’s aromatic, slightly earthy, and doesn’t overpower the delicate fish like, for example, black pepper does.
I also decided to ditch the unnecessary olive oil. No matter how good the quality, olive oil always feels like you’re consuming engine oil. That’s the benefit of the carnivore diet: your taste buds get refined to the purest, most ancient flavors, and anything too modern just tastes awkward.
And the result of my experiment? A super tender, melt-in-your-mouth Salmon Crudo that’s bright, refreshing, and ridiculously easy to make. No cooking, no fuss — just pure flavor and freshness. The beauty of this dish is that it’s perfect for both busy weekdays and the finest celebrations — and everything in between!
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