I sometimes go through phases of eating particular foods. I wonder if this is because my body naturally requires something nutritional in the type of food I crave? A case in point is salmon. Although I generally tend to eat beef or chicken, sometimes only a salmon fillet will suffice. Perhaps my body is lacking omega-3 fatty acids or something at the time?
I’ve fancied trying to make my own fishcakes for a while, so when my Mum gave me a pack of smoked haddock that needed to be used up I thought it’d be the perfect strong-flavoured fish to make fishcakes with. You could make these fishcakes with any type of fish you fancy though. In fact, I’ll bet salmon fishcakes would be delicious!
I was recently sent a bottle of low FODMAP ranch dressing by the American company LiveFree Foods to test and I decided to make a salmon fillet salad with it. I’ve got to be honest, I’m not the biggest fan of salad dressings because a lot of the time I find them too vinegary, but I was willing to give the lactose-free LiveFree ranch dressing a go because I was curious to taste what it would be like without any onion or garlic in the ingredient list.
If you’re looking for something a little bit fancy to serve for dinner around Christmastime, or even for a special Christmas Eve dinner or New Year’s Day celebration meal, then you can’t go wrong with salmon en croute. It looks really impressive, but it’s actually really easy to make and is an ideal meal for those who follow the low FODMAP diet. I made four individual salmon en croute parcels, but you could easily make a single whole en croute by using a large piece of salmon and encasing it in a single sheet of gluten-free puff pastry.
Salmon is really good for you because it’s nutritionally dense, containing high-quality protein, omega-3 fatty acids and vitamins D and B-12, all of which help to maintain healthy skin and brain function. However, possibly more importantly, it’s really, really tasty!
These salmon en croute are parcels of crisp puff pastry which encase a tender and juicy baked salmon fillet that’s wrapped in a delicate chive-infused cream cheese. They’re delicious on their own, with a salad, or with more robust vegetables, such as roasted baby potatoes and freshly steamed vegetables. They’re stunning visually as well as on the palate and if you serve them to guests they’ll appreciate every mouthful.
4 square-ish salmon fillets (de-boned and skin removed)
80g lactose-free cream cheese (or non-dairy version)
1 tbsp chives (finely chopped)
1/2 tsp ground black pepper
500g gluten-free puff pastry
1 tbsp lemon juice
1 egg (beaten)