Crispy Potato Galette Salmon (Print Version)
# Ingredients:
→ For topping
01 -
2 tbsp chives, cut into small bits
02 -
2–3 tbsp capers, drained
03 -
0.5 small red onion diced up or use a couple of finely chopped shallots
04 -
225 g smoked salmon, slice it thin
05 -
1 tbsp fresh lemon juice (about half a lemon)
06 -
15 g dill, chop fresh and save a little extra for topping
07 -
120 ml crème fraîche
→ For the galette
08 -
Flaky sea salt, toss over at the end
09 -
100 g Parmigiano Reggiano, grate it fine
10 -
0.5 tsp black pepper, freshly ground
11 -
1 tsp Kosher salt
12 -
3 cloves garlic, peeled and smashed
13 -
85 g butter, unsalted
14 -
1.2–1.4 kg Russet or Yukon gold potatoes, peeled and sliced into rounds about 3 mm thick
# Instructions:
01 -
Pile the chilled crème fraîche mix all over your warm potato round first. Next, drape those smoked salmon slices on top. Toss over capers, chives, extra dill, and the diced onions. Eat this while it's still got some crunch.
02 -
Run a spatula round the sides to loosen up, then put a plate (that’s wider than your pan) right on top. Flip both together quick and gently, so the galette lands on your plate. Sprinkle some flaky sea salt while it’s still warm.
03 -
While the potatoes cook, stir crème fraîche, chopped dill, and a squeeze of lemon juice in a small bowl. Pop the bowl in your fridge, so the sauce thickens up a bit till you’re ready to use it.
04 -
Put the pan in your oven for 50 to 60 minutes. Potatoes should get crispy golden on the edges. Let it cool for a few minutes so flipping isn’t a struggle.
05 -
Layer those butter-coated potato slices in overlapping rings starting from the middle of your skillet outward. After your first stack, scatter about a fourth of the grated cheese on top. Keep stacking potatoes and cheese until you run out.
06 -
Crank your oven up to 220°C. Dump your peeled and sliced potatoes in a big bowl. Melt butter in your 26 cm oven-proof skillet on medium. Mix in the smashed garlic, salt, and a bit of pepper, then pour this all over your potatoes. Toss so every slice gets coated.
# Notes:
01 -
For best texture, bake and eat the galette right after it comes out of the oven so it stays super crispy.
02 -
You can build the galette beforehand and keep it in the fridge. Bake it just before you're ready to eat.
03 -
Stash extras in a sealed container in your fridge for up to three days. To warm up, take the smoked salmon off, reheat the potatoes, then put the salmon back on when serving.
04 -
Freezing isn’t a great idea. If you must, freeze the base without toppings and add the good stuff after you thaw and warm it.