[Christmas Main Seafood] Salmon, Feta & Zucchini Filo Galette
with Tomato Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Potato
2
Garlic
1
Zucchini
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Dijon Mustard
1 packet
Filo Pastry
(Contains: Gluten, Wheat;)
1 packet
Fetta Cubes
(Contains: Milk;)
1
Lemon
1 packet
Snacking Tomatoes
1 packet
Parsley
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs;)
30 g
butter
(Contains: Milk;)
2 tbs
milk
(Contains: Milk;)
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Peel garlic cloves. • Cook potato and garlic in the boiling water over high heat until easily pierced with a fork, 12-15 minutes. Drain, return to the pan and mash until smooth.
• Meanwhile, using a vegetable peeler, slice zucchini into ribbons, stopping when you reach the seeds in the centre. • Heat a large frying pan over medium-high heat. Roughly chop roasted almonds. •Heat large frying pan to high heat with a drizzle of olive oil. Cook zucchini, tossing, until tender, 2-3 minutes. Transfer to a plate and season with salt and pepper. Set aside.
• Pat salmon dry with paper towel and season both sides. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down, until just browned, 1-2 minutes. Set aside. TIP: Patting the skin dry helps it crisp up in the pan!
• Add Cheddar cheese, Dijon mustard, the milk and egg to the potato, then mash until smooth. Season with pepper. • In a small microwave-safe bowl, place the butter and microwave in 10 second bursts until melted. • Evenly stack 5 sheets of filo pastry (two separate stacks for 4 people), brushing with the butter between each layer, then place on a lined oven tray
• Spread potato mixture evenly into centre of the pastry, leaving a 4cm border around the edge. • Top with salmon (skin-side down) and arrange zucchini on top of potato mixture. Crumble fetta cubes over the top. Season to taste. • Carefully fold pastry edges over filling, leaving the centre exposed. Drizzle with olive oil. • Bake galette until golden, 15-20 minutes. Slice lemon into wedges. Slice slacking tomatoes in half.
• In a medium bowl, combine snacking tomatoes, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Halve salmon, feta and zucchini filo galette. • Divide galette and tomato salad between plates. • Tear parsley over galette. Serve with any remaining lemon wedges. Enjoy!
