Loaded Green Bean Salmon & Potato Filo Galette
with Mozzarella & Apple Salad
- Gluten
- Wheat
- Milk
- Fish
- Eggs
A filo galette, doesn’t that sound fancy! And with vibrant green beans smothered in cheese and showcased in perfectly crisp pastry, it looks and tastes fancy, too. You won’t believe how easy it is to pull together - this meat-free marvel will be your new go-to showstopper!
Ingredients
1
apple
1 sachet
Vegetable Stock Powder
1 packet
Filo Pastry
(Contains: Gluten, Wheat)
1 packet
Potato
2
Garlic
1
Lemon
1 packet
Green beans
1 packet
Mixed Salad Leaves
1
Mozzarella cheese
(Contains: Milk)
280 g
Salmon
(Contains: Fish)
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk)
1 piece
egg
(Contains: Eggs)
30 g
butter
(Contains: Milk)
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°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 and return to pan.
• Meanwhile, trim ends of green beans. • Zest lemon to get a pinch and slice into wedges. • Pat salmon dry with paper towel and season both sides.
• To the potatoes, add the milk, egg, lemon zest, vegetable stock powder and shredded Cheddar cheese and mash until smooth. Season with pepper. • To a small microwave-safe bowl, add the butter and microwave in 10 second bursts until melted. • On a lined oven tray, evenly stack 5 sheets of filo pastry (make two separate stacks for 4 people), brushing with butter between each layer.
• Spread potato mixture evenly into centre of the pastry, leaving a 4cm border around the edge. • Arrange green beans on top of potato mixture. Season with salt and pepper. • Carefully fold pastry edges over filling, leaving the centre exposed. • Bake galette until golden, 20-25 minutes. • Meanwhile, heat a large frying pan with a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, thinly slice apple into wedges. • In a medium bowl, combine apple, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• When the galette is done, sprinkle over grated Parmesan cheese. • Plate up super cheesy green bean filo galette and apple salad. • Flake salmon into bite-size pieces and top over the galette. • Serve with remaining lemon wedges. Enjoy!
