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Smoky Salmon Potato Galette with Zesty Crème Fraîche is what you whip up when folks are coming over and you refuse to dirty up every pot. The golden crusty potatoes crisp together in one pan, then get topped with a zingy lemon-dill sauce and plenty of smoky salmon, plus all the tasty extras. Anyone who tries it asks for another helping and you'll be lucky if there are leftovers for tomorrow's lunch.
The very first time I put this together, the smell of butter and potatoes took over the house. My family just hangs out nearby, waiting until I tip it out of the skillet, and there's always a round of applause.
Irresistible Ingredients
- Russet or Yukon gold potatoes: Look for smooth, sturdy potatoes with no soft spots so they fry up nice and crunchy
- Unsalted butter: This melts for a buttery flavor and helps the galette get those crispy edges
- Fresh garlic: Brings earthy taste through all the layers
- Kosher salt: Makes every potato slice full of flavor
- Freshly ground black pepper: Gives a little bite and keeps things from being too rich
- Parmigiano Reggiano: Makes it nutty and if you can, use the authentic kind
- Flaky sea salt: Sprinkle this on at the end for crunch and taste
- Crème fraîche: Brings a cool, tangy balance to the warm potatoes and smoky fish
- Fresh dill: Pick vibrant sprigs for the brightest flavor
- Fresh lemon juice: Adds zip to keep the sauce nice and light
- Smoked salmon: For best results, pick one smoked over hardwood
- Red onion or shallots: Toss on for some crunch and a touch of sweetness
- Capers: Little salty pops that liven up every bite
- Chives: Finish with chopped chives for a fresh herby note
Simple How-To Guide
- Layer It All Up:
- Start stacking your potatoes in overlapping circles from the center of your pan. Sprinkle on some grated Parmigiano after the bottom layer, then keep layering potatoes and cheese until it’s all in.
- Sauce Prep:
- Whisk crème fraîche, chopped dill, and lemon juice together in a small bowl. Pop it in the fridge to chill while you get the galette crispy.
- Flip to Finish:
- Take a big plate and place it upside down over the skillet. Hold tight and flip so the galette lands on the plate, all crispy and golden. Shower it with flaky salt while it’s still hot.
- Potato Prep:
- Peel your potatoes and cut them into thin slices, about an eighth-inch thick. Toss them in a bowl with melted butter, garlic you’ve smashed, plenty of salt, and pepper so every piece is coated well.
- Crisp It Up:
- Put the skillet into an oven at four twenty-five. Bake fifty to sixty minutes till it’s browned and edges are crunchy but the center is soft. Let it sit a bit—that way, flipping is easier.
- Add Toppings and Serve:
- Spread that cold dill sauce over the galette. Drape smoked salmon all over, then throw on diced onion, capers, and extra chives. Serve immediately so the crunch is perfect.
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Dill is always my go-to herb for mixing into the sauce. That pop of green reminds me of weekends with my cousin—we’d make this and swipe extra spoonfuls of sauce before the main event.
Tips for Storing
Keep leftovers sealed up in the fridge for up to three days. For max crunch, take off the smoked salmon and sauce, reheat the crispy galette in a 350 oven for seven minutes, and then put the salmon and sauce back on before eating.
Swap Options
No Russets? Yukon Golds are your friend. Want it veggie? Roasted mushrooms work instead of fish. No crème fraîche? Sour cream gets the job done, and if dill is out just grab some parsley instead.
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How to Serve It
Cut into wedges like you would a pie. Pair with lightly dressed baby greens for balance. Throw in little bowls of chopped egg or radish at brunch so everybody can load up their favorite extras.
Legendary French Brunch
This dish started with French farmers cooking up filling grub in their kitchens. Now, you’ll spot it at trendy brunch tables everywhere since it hits all the marks for comfort, looks, and flexibility.
Frequently Asked Questions
- → Is it ok to swap russet potatoes for Yukon gold?
Sure thing. Yukon golds make the galette velvety, while russets get extra crisp. Pick whichever you like better.
- → What tricks make the potato edges turn super crunchy?
Cut the potatoes really thin, snug them together in layers, and add a generous amount of butter. Make sure your oven’s hot and let it bake till it’s perfectly browned and crackly.
- → Which toppings taste great with smoked salmon?
Mix it up with things like sliced radishes, fresh parsley or other herbs, zingy pickled onions, or toss on some extra black pepper and lemon zest for more pop.
- → Can I get this dish ready ahead of time?
Yep, just prep, assemble, and wait to bake until just before eating. Add the toppings and garnishes later so it stays fresh.
- → How do I keep leftovers fresh and crispy?
Keep leftovers in the fridge in a covered container, good for three days. Pop it in a hot oven to bring the crunch back, then add your toppings.