110g/4oz ready-rolled gluten free puff pastry*
60g/1¼oz skinned salmon fillet
2 tbsp lactose free cream
1 knob lactose free butter
1 handful baby spinach, finely chopped
1 tsp Dijon mustard
salt and freshly ground black pepper
1 free-range egg, beaten
*Ready made gluten free puff pastry is now readily available in many countries. Do check each brand as ingredients vary, and some may not be suitable for the low FODMAP diet,
Serves - 1
Preheat the oven to 220C/425F/Gas 7. Place the salmon in the middle of the gluten free pastry sheet and top with the lactose free butter.
Mix together the spinach, lactose free cream and mustard and pile on top of the salmon.
Brush the pastry around the salmon with some of the beaten egg and fold in the pastry to seal to completely encase the salmon.
Brush the top with the remaining beaten egg. Place on a baking-sheet and place in the hot oven for 15 minutes, or until the pastry is golden.
Remove from the oven and serve on a warm plate.
Recipe adapted from: Good Food