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Gluten Free & Keto Smoked Salmon & Ricotta Pastry Roll-Up ?

Gluten Free & Keto Smoked Salmon & Ricotta Pastry Roll-Up ?

Call them roll-ups, pinwheels or what-not. But these gluten free and keto smoked salmon and ricotta pastries are truly exquisite. And note, that we don’t take that word lightly.

Course Entree
Cuisine European, Gluten Free, Ketogenic
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 roll-ups
Calories 257 kcal

Ingredients

For the keto pastry dough:

For the salmon & ricotta filling:

  • 180 g ricotta cheese
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon lemon zest
  • 1/2-1 tablespoon lemon juice to taste
  • 1/8-1/4 teaspoon kosher salt
  • 2 tablespoons capers roughly chopped
  • 2 tablespoons fresh dill
  • 125 g smoked salmon
  • 1 egg lightly beaten for egg wash
Metric - US Cups

Instructions

For the keto pastry dough:

  1. Add almond flour, coconut flour, xanthan gum, salt and lemon zest to food processor and pulse until evenly combined. 

  2. Add butter and cream cheese and pulse for just a few seconds until crumbly. Add in egg and vinegar and pulse until the dough just begins to come together (but stop before it forms into a ball). 

  3. Turn out the dough onto cling film and form into a round. 

  4. Refrigerate for at least one hour, or up to 3 days. 

For the salmon & ricotta roll-up:

  1. Preheat oven to 350°F/180°C.

  2. Mix ricotta, olive oil, lemon zest, lemon juice in a small bowl and season with salt to taste. Set aside.

  3. Roll out pastry dough in between two sheets of parchment paper, lightly dusting with coconut flour as needed. Trim the edges with a pastry wheel or knife (and make some small crackers out of it!). 

  4. Spread a layer of lemon ricotta on the pastry, sprinkle with capers and dill, and add a layer of smoked salmon. 

  5. Roll up the pastry, using the parchment paper as an aid. Remember that gluten free doughs are much more fragile, so you do need the aid of parchment or wax paper here. 

  6. Brush with egg wash and transfer to a baking tray. Bake for 27-30 minutes, until golden all over. 

  7. Allow to cool for 10 minutes before cutting, and serve with lemon wedges. 

Nutrition Facts
Gluten Free & Keto Smoked Salmon & Ricotta Pastry Roll-Up ?
Amount Per Serving
Calories 257 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 10g50%
Cholesterol 80mg27%
Sodium 462mg19%
Potassium 67mg2%
Carbohydrates 5g2%
Fiber 2g8%
Protein 9g18%
Vitamin A 520IU10%
Vitamin C 0.2mg0%
Calcium 79mg8%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.