Ahh, the unforgettable taste of Polish paprykarz… this humble sandwich topping has seen many a university student (myself included) through the lean last days of the month, before the scholarship payments were sent out. Don’t ask me what it was made of – anyone in their right mind studiously avoided reading the labels on the canned ‘meat’ and ‘fish’ we consumed in those days. I’m fairly sure that fish parts were involved, most certainly bones and skin, as well as rice. Also, there were red peppers and onions; all ground into a paste.

Why would I want to reproduce this experience? Well, in my memories it tastes well, although I doubt I’d enjoy it now. Am I a little too posh for my own good? Perhaps. If you don’t tell, I won’t.

This time, however, I thought we might want to stick with some more defined (i.e. recogniseable) ingredients. The resulting low FODMAP sandwich paste surpassed my expectations, the paprikash came out thick, rich and flavourful. It’s also very nourishing, as the soft bones of the salmon add precious calcium. Oh, and did I mention it’s dairy- and gluten-free? The only small difficulty is that you need to have pre-roasted peppers; as I mentioned in some of my earlier posts, this is something I always have on hand. Roasted peppers add a lot of flavour to any dish, so it may be a good idea to get into a habit of throwing a couple of them in the oven together with whatever else you’re cooking, and freezing them for later.

Ingredients for a low FODMAP and SCD legal sandwich paste.

Alaskan Pink Salmon Paprikash

(yield: 2.5 cups, preparation: 10 minutes, total time: 10 minutes, difficulty: dead easy)

  • 2 large red peppers, roasted
  • 1 can Trader Joe’s Alaskan pink salmon, drained
  • 1/2 cup oil cured black olives, pitted
  • 12  blades of chives, chopped, + more for decoration (optional)
  • 1/4 teaspoon black pepper

The preparation is ridiculously easy – throw everything into a tall container and blend with an immersion blender until the desired level of smoothness. Since I started eating low FODMAP grains, I went on a rice cake bender and this is how I enjoy this paste right now – it makes for the perfect protein-rich compliment to my morning bowl of oatmeal. As soon as I get around to baking some bread, I’ll be sure to try that out, too. For an SCD legal option, try it with carrot or zucchini sticks, hard cheese slices or a basic avocado bread.

Low FODMAP snack or breakfast.

1 Comment »

  1. […] a delicious breakfast. In the latter case, to take care of the protein content, try a rice cake with salmon paprikash, a boiled egg or tofu […]

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When your love for onion rings, whipped cream latté and apple pie has to surrender in the face of a gastrointestinal war... when the world becomes a bleak place, full of chicken soup and carrots... do not despair! There's more than one sweet fish in the sea, and your culinary adventures have only just begun. I hereby present you Squashablanca, the land of plenty for people following a low-sugar version of the low FODMAP diet. Enjoy your food!

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