Salmon, Feta & Courgette Filo Galette

• Meanwhile, using a vegetable peeler, peel 
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 the frying pan to high heat with a drizzle 
of olive oil. Cook courgette, 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 the 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, 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 melted 
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 
courgette on top of potato mixture. Crumble 
cow’s milk feta (see ingredients) 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.
• Meanwhile, peel and thinly slice orange into 
wedges. Slice lemon into wedges.