Now that I unexpectedly have quite a bit of time on my hands, I want to share as many gluten free, low FODMAP recipes as possible to help you enjoy a variety of meals from home. I absolutely love salmon, but my boyfriend has randomly decided he’s bored of it and no longer wants to eat it. As I’m not a huge meat-eater, I therefore tried to think of different ways to cook salmon, as opposed to avoiding it altogether. When looking for inspiration in supermarkets, there’s always a tasty-looking salmon wellington or salmon en croute on offer, so I thought it was about time I made my own!
Like many of my pastry recipes (excluding recipes with shortcrust), I used the Jus-Rol ready-rolled gluten free puff pastry as it works really well with pies. I recently used this for my butternut squash, courgette and stilton pie and it was delicious! And, most importantly, it saves a LOT of time. Low FODMAP means cooking a lot of meals from scratch, so where there are easier alternatives, I make sure I use them! For the filling, I mixed the fresh salmon with spinach, lemon and parsley to ensure it didn’t resemble ‘boring old salmon’, and guess what…! My boyfriend loved it.
I can’t imagine you’re in the same scenario as me but I can assure you my salmon en croute is worth a try. I served ours with green vegetables (aka what I had left in the fridge), green beans and broccoli florets.
The recipe below makes two pastries, simply double the ingredients for a family of four.
Salmon En Croute
- 240 g Salmon (2 salmon fillets)
- 100 g Spinach
- 10 g Flat-leaf parsley
- ½ Lemon
- 2 tbsp Creme fraiche (dairy free alternative: oatly creme fraiche)
- 280 g Jus Rol gluten free puff pastry
- 1 Egg
- Preheat the oven to gas mark 6 or 200 degrees.
- Fry the salmon in a little oil until it begins to flake.
- Once it has cooked, remove the skin and flake into a bowl.
- In the same pan, fry off the spinach and parsley until wilted, then blitz it in a food processor.
- Add the spinach and parsley to the salmon, then add the lemon juice, creme fraiche and season well.
- Unroll the pastry and cut into four equal rectangles.
- On two of the rectangles, place the salmon mixture into the centre and squash down. Leave a 1cm border around the filling for attached the pastry lid.
- Beat the egg and brush around the 1cm border.
- Place the rectangle of pastry on top, and seal to the egg.
- Score the pastry with a knife (I did a criss cross diamond pattern), then brush with egg.
- Bake in the oven for 25-30 minutes or until a crisp, golden brown.
- Serve with green vegetables.
I hope you enjoy making my salmon en croute, it’s certainly worth a try. Amid the isolation we have been thinking of ways to make the weekends that little bit more fun, so I’m saving a few recipes ready for a ‘stay-at-home’ date night/dinner party/games night, just so the days don’t merge into one! This recipe will definitely feature again soon!
I hope you’re all staying safe and well, and if there’s any more recipes you’d like me to share, let me know.