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
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