Crispy Potato Galette Salmon (Print Version)
# Ingredients:
→ Galette Base
01 -
Peel and slice 1.2–1.4 kg Russet or Yukon Gold potatoes into thin 3 mm rounds
02 -
85 g unsalted butter
03 -
3 garlic cloves, crushed and peeled
04 -
1 tsp Kosher salt
05 -
0.5 tsp fresh black pepper, ground
06 -
100 g Parmigiano Reggiano, grated nice and fine
07 -
Flaky sea salt for topping
→ Finishing Touches
08 -
225 g smoked salmon, sliced nice and thin
09 -
0.5 small red onion diced, or try 1–2 shallots sliced up
10 -
2–3 tbsp capers, drained well
11 -
2 tbsp chives, snipped small
12 -
120 ml crème fraîche
13 -
15 g dill, chopped, plus more for garnishing
14 -
1 tbsp lemon juice, squeezed fresh from half a lemon
# Instructions:
01 -
Switch your oven to 220°C. Slice up the potatoes and toss them in a big bowl. Melt butter in a 26 cm skillet over medium heat. Stir in garlic, salt, and pepper, then pour it all over the potatoes. Mix well so every slice gets coated.
02 -
Start building circles of potato slices in the skillet, making them overlap from the middle out. Sprinkle about a quarter of the Parmigiano Reggiano after your first layer. Keep going with potatoes and cheese until you've used everything up.
03 -
Slip the skillet into your oven. Bake for 50–60 minutes until the edges get crispy and golden. Let it cool a bit before flipping it out.
04 -
Grab a small bowl and whip together the crème fraîche, fresh lemon juice, and chopped dill. Let it chill in the fridge to get a little thicker while the main dish cooks.
05 -
Run a spatula around your galette to loosen up the sides. Press a plate bigger than your pan on top and gently flip it so the galette lands on the plate. Sprinkle warm with flaky sea salt.
06 -
Dollop the cold crème fraîche sauce over the warm galette, lay on the smoked salmon, then scatter chives, capers, onion, and more dill right before serving. Eat while it’s still crispy.
# Notes:
01 -
You'll get the best crunch if you bake and serve straight from the oven.
02 -
You can fix up the layers ahead of time and stash in the fridge. Just bake when you're ready to eat.
03 -
Leftovers store well sealed in the fridge for up to 3 days. For reheating, take off the salmon, warm the potato cake, then put the salmon back on.
04 -
Freezing isn't the best choice. If you really want to freeze, do it without any toppings and add them later after thawing.