Crispy Potato Galette Salmon (Print Version)
# Ingredients:
→ For the galette
01 -
1.2–1.4 kg Russet potatoes or Yukon gold potatoes, peeled and sliced into 3 mm rounds
02 -
85 g unsalted butter
03 -
3 cloves garlic, smashed and peeled
04 -
1 tsp Kosher salt
05 -
0.5 tsp freshly ground black pepper
06 -
100 g Parmigiano Reggiano, finely grated
07 -
Flaky sea salt, to finish
→ For topping
08 -
120 ml crème fraîche
09 -
15 g fresh dill, finely chopped, plus extra for serving
10 -
1 tbsp fresh lemon juice (from 0.5 lemon)
11 -
225 g smoked salmon, thinly sliced
12 -
0.5 small red onion, diced, or 1–2 medium shallots, finely chopped
13 -
2–3 tbsp capers, drained
14 -
2 tbsp chives, thinly sliced
# Instructions:
01 -
Preheat the oven to 220°C. Place peeled and thinly sliced potatoes in a large mixing bowl. Melt butter in a 26 cm oven-safe skillet over medium heat. Add smashed garlic, salt, and black pepper, stir to combine, then pour the mixture over potatoes. Toss thoroughly to evenly coat the slices.
02 -
Arrange the coated potato slices concentrically in overlapping circles in the skillet, beginning from the centre and moving outward. After the first layer, sprinkle approximately one-quarter of the grated Parmigiano Reggiano. Continue layering potatoes and cheese until all are used.
03 -
Transfer the skillet to the oven and bake for 50–60 minutes or until the potatoes are crisp and golden brown at the edges. Allow to cool just slightly before flipping.
04 -
While the galette bakes, whisk together crème fraîche, chopped dill, and fresh lemon juice in a small bowl. Refrigerate until ready to use to allow the sauce to thicken.
05 -
Loosen the galette edges with a spatula. Invert a plate larger than the skillet over the pan, carefully flip to unmould the galette onto the plate. Sprinkle with flaky sea salt while warm.
06 -
Spoon the chilled crème fraîche sauce over the warm galette, then layer with smoked salmon. Garnish with diced red onion, capers, chives, and extra dill. Serve immediately while crisp.
# Notes:
01 -
For best results, bake and serve the galette fresh from the oven for optimal crispness.
02 -
You can assemble the galette ahead and refrigerate before baking. Bake just before serving.
03 -
Leftovers may be stored in an airtight container in the refrigerator for up to 3 days. For reheating, remove smoked salmon, warm the galette, then add salmon before eating.
04 -
Freezing is not recommended; if needed, freeze without toppings and add them fresh after thawing.