Mouthwatering Paleo Scottish Salmon en Croute with Leek Stuffing

Allergens

Fish, Dairy (if using butter), Egg, Nuts

Ingredients

• 6 salmon fillets (about 1.5 lbs / 700g total weight)
• 2 large leeks, white and light green parts only, thinly sliced
• 4 tablespoons grass
• fed butter or ghee
• 1 teaspoon sea salt
• Freshly ground black pepper, to taste
• 1 cup blanched almond flour
• 1 large egg
• 2 cups almond flour, for rolling out the dough

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium skillet over low heat, melt the butter or ghee. Add the leeks and cook until softened but not browned, about 8 minutes. Season with salt and pepper to taste, then set aside to cool. In a large mixing bowl, combine the almond flour and egg. Stir in the cooked leeks until well combined. Set aside. Place a salmon fillet between two sheets of plastic wrap or parchment paper. Use a rolling pin or your hands to gently flatten the fish into an even thickness. Spoon about 1/3 cup of the leek mixture onto the center of each salmon fillet, then carefully fold the sides of the fillet over the stuffing and roll up into a tight bundle, ensuring that the stuffing is fully enclosed. Place each stuffed salmon fillet seam side down on the prepared baking sheet. Repeat with the remaining fillets and stuffing. In a small bowl, mix together the remaining almond flour and butter or ghee to form a crumbly dough. Roll out the dough on a floured surface until it is large enough to cover each salmon bundle. Gently wrap each salmon bundle in the dough, sealing the edges tightly. Transfer the wrapped salmon bundles to the baking sheet and bake for 20 25 minutes, or until the crust is golden brown and the salmon flakes easily with a fork. Allow the salmon en croute to rest for 5 minutes before serving.

Chef’s Insight

For an added touch of luxury, serve with a glass of chilled Sauvignon Blanc.

Notes

This dish is suitable for those following a Paleo diet and can be easily adapted to accommodate other dietary needs with the appropriate substitutions.