INGREDIENTS
3/4 cup
Pork, finely ground rinds
24 oz
Salmon, canned
2 1/2 tsp
Dill, dried
1
Dill, Fresh
1
Jalapeno, slices
1/2
Jalapeno (~20g), medium
1/4 tsp
Lemon, zest
1
Lemon, wedge
1 tsp
Powdered garlic
5
Eggs
1 tbsp
Lemon juice
5/8 cup
Mayonnaise
1 tbsp
Mustard
1 tbsp
Avocado oil
3/8 tsp
Cayenne pepper
1/8 tsp
Pepper
1/8 tsp
Red pepper flakes
5/16 tsp
Salt
1 tbsp
Apple cider vinegar