Directions

1. Firstly make the pastry. Using a small food processor add the ground almonds, parmesan and xanthan gum and mix for a couple of seconds.  

2. Add 25g of the butter and blitz for a few seconds.

3. Repeat the step with the remaining butter. The mix should now resemble bread crumbs.

4. Add the Egg and mix for 15-20 seconds so the mix starts to form a dough but don't over mix.

5. Transfer the mix to another bowl and add the coconut flour. Mix using a spatula or spoon - this will thicken the pastry.

6. If you are making individual portions, separate the dough into 4 equal portions and roll each out between 2 sheets of greaseproof paper to around 15 cm round / 6 inches.

7. Using a frying pan with a good fitting lid, over a medium / low heat wilt the spinach (you may need to add a little water to start the spinach to wilt.

8. Once the spinach has wilted add the mascarpone cheese, cook over a low heat until the mascarpone is fully combined with the spinach.

9. Allow the spinach to cool a little before making the parcels.

10. Using one piece of pastry, lay a salmon fillet in the centre add a small amount of wilted spinach and evenly spread along the fillet. Sprinkle with any herbs and seasoning before sealing the pastry.

11. Using the greaseproof, bring in the pastry to wrap the fillet. Use the paper to help you press the pastry in place.

12. Transfer the fillets to a baking tray and bake at 180c for 20 - 25 minutes.

13. For a larger fillet, bake for an extra 10 minutes.