Cooking for the Sensitive Gut

Smoked salmon and dill rostis

The great thing about cooking your own meals is you are in control of the ingredients. This makes managing a sensitive gut easier. It also means you can cook for a family and friends by making adjustments to a recipe to suit other people as well as yourself. This week’s post is a good example of this –  it is a take on a delicious, classic salmon and dill quiche but adapting it to suit a sensitive gut.

To be honest I am not a great fan of pastry made from gluten free flour. It may be low in FODMAPS and gluten free but it really does not tick any boxes for me. Also pastry does contain a lot of fat which is not great for sensitive gut or waistlines. But I do like tasty quiche filling such the well loved combo smoked salmon and dill.

So I have created a base for the ‘quiche’ from a pre roasted, grated and seasoned potato before adding the smoked salmon and dill filling.

Here is the result and I really liked it. The base was substantial enough to hold the egg custard, salmon and dill mixture without being too stodgy or rich. The recipe is low in FODMAPS and gluten free. I served it with a radicchio and shaved fennel salad dressed with a mustardy, Roquefort dressing.

Salmon 7 dill potato rostis-2

Salmon and dill rostis

Serves 4


  • 1 large potato (about 300g)
  • 1 tbsp olive oil
  • Salt and pepper
  • 4 eggs beaten (+ 1 extra egg yoke if you have one but this is optional)
  • 2 tbsp double cream
  • 100 g smoked salmon, cut into strips
  • 1 tbsp chopped dill
  • 1 tbsp of finely grated Gruyere cheese


Preheat the oven to 200 C/gas 6. You will need four small greased quiche tins approximately 10 cm in diameter the across.

Peel the potato and coarsely grate it into a bowl. Take handfuls of the grated potato and squeeze any excess liquid from it. Return the squeezed potato to the bowl. Add a little oil to the grated potato , season with pepper and salt and mix well.

Using a spoon cover the bottom of each quiche tin with grated potato and press down to form a firm base. Place the quiche  tins in the hot oven for ten minutes.

Meanwhile – mix together the beaten eggs (+ extra egg yolk if you have one this makes the filling firmer and more luxurious. If you don’t have one leave out). Season well and stir in the smoked salmon strips and dill. Divide the mixture evenly between four quiche tins and spinkle with grated Gruyere and more dill.

Place the salmon and dill rostis in the oven and cook for 15 minutes or until set. Serve with a salad.


This entry was written by Joan Ransley and published on July 17, 2016 at 9:29 pm. It’s filed under Snack and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Smoked salmon and dill rostis

  1. Looks wonderful. My mouth is watering. Can’t wait to try it.

  2. Thanks Nick… they tasted really lovely. I think you will like them.

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