Cooking Instructions

• Preheat the oven to 180C.
• Slice the leeks in half, lengthways and rinse them under running water to remove any dirt, then chop them in 1cm pieces.
• Chop the celery then combine with the leeks, diced onion, garlic and butter in a large deep frying pan and sauté over medium heat until soft. Remove the pan from the heat.
• Add the cream, eggs, almond meal, feta and capers.
• Using a folk, flake the cooked salmon, then add it to the leek mixture and mix in well.
• Add the fresh herbs and season with salt and pepper.
• Brush a round skillet with oil, then work quickly with the phyllo pastry, layering it pieces by piece in the skillet so that the edges drape over the sides.
• Pour the filling mixture in, then wrap the edges of the phyllo pastry up in the middle. Brush with a little oil and place in the oven.
• Bake for 20 minutes until the phyllo pastry starts to color, then remove from the oven and cover with foil. Bake for another 20 minutes, then remove once more, top with flakes almonds and return to the oven just until the almond flakes start to brown.
• Remove and allow to sit for 10 minutes before serving.