Salmon, Feta & Courgette Filo Galette
with Orange Salad & Almonds
A summery festive season is very special, and deserves to be celebrated in style! Introducing our salmon, feta & courgette galette - wrapped in crispy, golden layers of filo pastry and filled with deliciously creamy feta and tender salmon, it's like a gift for your taste buds.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
Potato
Garlic
1
Courgette
1
Slivered Almonds
(Contains Almond; )
1
Salmon
(Contains fish; )
1
Shredded Cheddar Cheese
(Contains Milk; )
1
Dijon Mustard
(Contains Sulphites; )
1
Filo Pastry
(Contains Gluten; )
1
Cow's Milk Feta
(Contains Milk; May be present Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pine Nut, Macadamia, Walnut. )
1
Orange
1
Lemon
1
Mixed Salad Leaves
1
Parsley
Not included in your delivery
1
olive oil
milk
(Contains Milk; )
egg
(Contains Egg; )
butter
(Contains Milk; )
Nutrition Values
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 pan and mash until smooth.
• Meanwhile, using a vegetable peeler, slice courgette into ribbons, stopping when you reach the seeds in the centre. • Heat a large frying pan over medium-high heat. Toast slivered almonds, tossing, until toasted, 3-5 minutes. Transfer to a small bowl and set aside. • Return frying pan to high heat with a drizzle of olive oil. • Cook courgette, tossing, until tender, 2-3 minutes. Season and 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 shredded Cheddar cheese, dijon mustard, the milk and egg to the potato and 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 4P), brushing with butter between each layer and 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 courgette on top of potato mixture. Crumble cow's milk feta (see ingredients) over the top. Season with salt and pepper. • Carefully fold pastry edges over filling, leaving the centre exposed. Drizzle with olive oil. • Bake galette until golden, 15-20 minutes.
• Meanwhile, peel and thinly slice orange into wedges. Slice lemon into wedges. • In a medium bowl, combine orange, mixed salad leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Halve salmon, feta and courgette filo galette and divide between plates. Tear over parsley. • Serve with orange salad. Garnish with slivered almonds. Serve with remaining lemon wedges. Enjoy!