French · Dinner
Salmon Pastry Loaf (High-Protein)
French-style salmon pastry loaf made with flaky puff pastry wrapped around a filling of salmon fillet, cottage cheese, spinach and cannellini beans, plus egg for binding. Sliced and served with a lemon dill crème fraîche sauce and fresh arugula.
$7
25 minsPrep
35 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
33.6gFat
29.8gCarbs
3.2gSugar
6.1gFiber
980mgSodium
322mgChol
13.9gSat Fat
980mgPotassium
210mgCalcium
4.3mgIron
4.9mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the salmon fillet dry, season with salt and pepper, and set aside. Preheat the oven to 400°F (200°C).
2
Sauté the spinach in olive oil over medium heat for 1–2 minutes until wilted, then squeeze out excess liquid and set aside.
3
Mix the cottage cheese, mashed cannellini beans, half the beaten egg, chopped dill, lemon zest, lemon juice, Dijon mustard, and spinach in a bowl until combined.
4
Spread the mixture down the centre of the rolled puff pastry, place the salmon fillet on top, fold the pastry to enclose it, and seal edges with a fork.
5
Brush the pastry loaf with remaining beaten egg, score two shallow slits on top, and place seam-side down on a parchment-lined baking sheet. Bake at 400°F (200°C) for 25–30 minutes until pastry is golden brown and salmon reaches 145°F (63°C) internal temperature.
6
Rest the loaf on the baking sheet for 10 minutes so the filling sets.
7
Stir the creme fraiche with chopped dill in a small bowl to make the sauce.
8
Plate
Slice the loaf in half, spoon the dill creme fraiche sauce alongside, and serve with arugula.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin removed
- 5 oz70g, a quarter of a 9.4 oz/266g sheet puff pastry, rolled thin
- 22 large eggs
- 5 oz140g cottage cheese, full-fat
- 3 oz86g cannellini beans, cooked
- 2 cup60g fresh spinach
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp Dijon mustard
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp olive oil
- 4 tbsp60g creme fraiche
- 22 small handful arugula, for serving
