In a bowl, whisk the almond flour, coconut flour and salt.
Add the butter and mix until thoroughly combined. I use my hands to make breadcrumbs, then into a large ball.
Gently place the pastry into the baking tin and press it out over all the edges as even as you can.
Bake for 15-20 minutes until slightly golden.
Remove from the oven and reduce the temperature to 180C/350F degrees.
Heat a frying pan on a medium heat and add the butter.
Cook the salmon fillets for about 8-10 minutes until cooked throughout. Turn over during cooking.
Remove the salmon from the heat, and with a fork or spatula, break the cooked salmon into flakes.
In a bowl, beat the eggs with cream and the dill. Season with the salt & pepper.
Place the broccoli florets into the pastry case.
Spoon the salmon into the pastry case.
Pour the egg mixture over the filling and bake for 35-40 minutes until golden and firm.
Serves 8Nutritional Info per serving: 340 Calories, 27g Fat, 17g Protein, 10g Total Carbs, 5g Fibre, 5g Net CarbsAny nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information