French · Dinner
Salmon Pastry Loaf (Gluten-Free)
Salmon fillet baked inside a buttery gluten-free pastry loaf with sautéed leeks, spinach, and dill, bound with egg and crème fraîche. Finished golden and flaky, it slices into a compact French-style parcel served with a lemon wedge and simple dressed greens.
$9
25 minsPrep
28 minsCook
53 minsTotal
MediumLevel
Nutrition per serving
702Calories
38.4gProtein
38.6gFat
48.9gCarbs
2.1gSugar
4.3gFiber
410mgSodium
296mgChol
18.9gSat Fat
980mgPotassium
140mgCalcium
3.6mgIron
4.9mcgVitamin B12
19mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Whisk together gluten-free flour blend and xanthan gum in a bowl. Rub in the 42g cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
2
Build
Drizzle ice water into the mixture gradually, pressing into a rough ball. Wrap in plastic and chill 15 minutes until firm.
3
Sweat
Melt the 7g butter in a skillet over medium heat. Add the leek and cook 3 minutes, stirring, until softened and translucent.
4
Sauté
Add spinach to the skillet and cook 1–2 minutes until wilted. Stir in dill, crème fraîche, lemon zest, salt, and pepper. Cool 5 minutes.
5
Roll
On a lightly floured surface, roll the dough into an oval about 1/8 inch (3mm) thick, large enough to fully enclose the salmon.
6
Build
Season the salmon with salt and pepper. Place it in the center of the dough, spoon the leek-spinach mixture over it, fold the pastry over, and press edges closed.
7
Glaze
Brush the beaten egg over the entire pastry surface using a pastry brush. Transfer the loaf seam-side down onto a parchment-lined baking sheet.
8
Bake
Bake in a preheated oven at 400F (200C) for 25–28 minutes until the pastry is deep golden brown and the salmon reaches 135F (57C) internally.
9
Rest
Let the loaf rest on the baking sheet 5 minutes so the filling sets and doesn't run when sliced.
10
Plate
Slice the loaf in half, transfer to a plate, and serve with a lemon wedge and dressed mixed greens alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin removed
- 1 1/3 cup170g gluten-free all-purpose flour blend (rice and tapioca based)
- 6 tbsp84g cold unsalted butter
- 4 tbsp60ml ice water
- 1/2 tsp1/2 tsp xanthan gum
- 2/3 cup60g leek, white and light green part
- 2 cup60g baby spinach
- 2 tbsp2 tbsp fresh dill
- 2 tbsp28g crème fraîche
- 22 small eggs, beaten, about 50g
- 1 tsp1 tsp lemon zest
- 1 tbsp14g butter, for sautéing
- salt, to taste
- black pepper, to taste
- 22 lemon wedge, to serve
- a small handful (20g) mixed salad greens, to serve
