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.
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.
I'm Alice, a food blogger in the UK. I follow a low FODMAP diet (gluten free, onion free, garlic free and low lactose) for IBS. Check out my latest posts for tips on eating out, product reviews and recipes.