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Crispy Potato Galette with Smoked Salmon and Crème Fraîche is that dish you make when you want to impress without fussing around with a million pans. Golden potato layers crisp up in a skillet, then meet a tangy dill-and-lemon crème fraîche before getting dressed up with smoked salmon and all the fun toppings. Friends always ask for seconds and the leftovers are just as tasty for lunch the next day if you manage to save any.
The first time I made this, it filled the house with buttery potato smells I can still almost taste. My family always gathers around waiting for that moment when I flip it out of the pan and everyone cheers.
Ingredients
- Russet or Yukon gold potatoes: Choose firm potatoes free of blemishes for even crispness
- Unsalted butter: Provides rich flavor and helps the edges crisp up
- Fresh garlic: Infuses earthy aromas through the potatoes
- Kosher salt: Ensures the layers are seasoned all the way
- Freshly ground black pepper: Adds some zip and balances the butter
- Parmigiano Reggiano: Go for the real deal for the best nutty bite
- Flaky sea salt: Finishing touch for texture and flavor
- Crème fraîche: Creamy tang matches the salmon and potatoes
- Fresh dill: Use perky green sprigs for bright flavor
- Fresh lemon juice: Lifts the sauce so it is not too heavy
- Smoked salmon: Smoked over hardwood for the best taste
- Red onion or shallots: Provides bite and a little sweetness
- Capers: Salty pops that make each bite sing
- Chives: Adds color and a subtle oniony finish
Step-by-Step Instructions
- Prepare the Potatoes:
- Start by peeling the potatoes and slicing them into thin rounds about one eighth of an inch thick. Toss them in a large bowl with melted butter, smashed garlic, kosher salt, and black pepper to make sure each slice is coated.
- Layer the Galette:
- Arrange the potato slices in a careful overlapping circle starting from the middle of your skillet. After the first layer sprinkle in a bit of grated Parmigiano then repeat with more potato and more cheese until everything is used up.
- Bake Until Crispy:
- Slide the skillet into a hot oven set at four hundred and twenty five degrees. Cook for fifty to sixty minutes. The edges will be brown and crunchy and the center tender. Let it cool slightly for easier flipping.
- Mix the Sauce:
- In a small bowl whisk together crème fraîche chopped dill and lemon juice. Chill it in the fridge so it thickens up while the galette bakes.
- Flip the Galette:
- Grab a plate larger than your skillet. Press it over the skillet and carefully invert them together so the galette releases in one gorgeous crispy piece. Sprinkle over flaky salt while it is still warm.
- Assemble and Serve:
- Spread the cold dill sauce over the crispy galette. Layer on smoked salmon folding it attractively. Scatter with diced onion capers and more chives. Serve right away so everyone can enjoy the crunch.
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Dill is my favorite herb to stir into the sauce. Its vivid green color always reminds me of making this with my cousin on lazy Sunday mornings. We used to sneak extra spoonfuls of the sauce before it even hit the table.
Storage Tips
Store any leftover galette in an airtight container in the fridge for up to three days. For best texture remove the smoked salmon and sauce before reheating the galette itself in a three hundred fifty degree oven for about seven minutes. Add salmon and sauce back after warming.
Ingredient Substitutions
Try Yukon Golds if you do not have Russet potatoes. If you do not eat fish roasted mushrooms make a great vegetarian topping. Sour cream works as a stand in for crème fraîche and parsley is a solid backup if you are out of dill.
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Serving Suggestions
Slice the galette into wedges just like a cake. Serve with a side salad of baby greens tossed in vinaigrette for a well balanced meal. For an extra fancy brunch set out bowls of chopped egg or radish so guests can pile on their own toppings.
The French Brunch Classic
Potato galette is a rustic French dish with roots in farmhouse kitchens where cooks needed hearty affordable meals. Today it is a staple at modern brunch tables all over the world because it is satisfying beautiful and adaptable.
Frequently Asked Questions
- → Can I use Yukon gold potatoes instead of russets?
Yes, both Yukon gold and russet potatoes work for a galette. Yukon golds offer a creamier texture, while russets become crispier.
- → How can I ensure the potato edges get extra crispy?
Slice potatoes thinly and arrange them in an overlapping pattern. Use enough butter and bake in a preheated oven until deep golden brown.
- → What other toppings go well with smoked salmon?
Try sliced radishes, pickled onions, or fresh herbs like parsley. Extra lemon zest or pepper can also add brightness.
- → Can this dish be made ahead of time?
You can assemble the galette in advance and bake just before serving for the best texture. Top with garnishes just before eating.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to three days. Reheat in the oven to restore crispness; add toppings after warming.