Ingredients


320g gluten free pastry - click here for recipe

1 egg yolk, to glaze

2 skinless salmon fillets

3 tbsp lactose free double cream

1 tbsp wholegrain mustard (gluten free)

large handful baby spinach

mixed leaves tossed with your favourite dressing, to serve







Method


Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Roll the pastry into a rectangle with slightly raised edges.

Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until almost cooked.

Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked.

Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the lactose free cream with the mustard in a small bowl and season.

Take the gluten free pastry out of the oven and flatten the middle area with the back of a spoon.

Cover the base with the lactose free cream sauce, then scatter the spinach and salmon flakes over.

Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.


Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Salmon & spinach tart
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
How to make garlic  infused oil - click here
Recipes