Crispy potato salmon (Print Version)
# Ingredients:
→ For the potato galette
01 -
1.2 to 1.5 kg Yukon Gold or Russet potatoes, peeled and cut into 3 mm thick slices
02 -
85 g unsalted butter
03 -
3 cloves of garlic, peeled and smashed
04 -
1 tsp kosher salt
05 -
1/2 tsp freshly ground black pepper
06 -
100 g grated Parmigiano Reggiano cheese
07 -
Flaky sea salt
→ For the toppings
08 -
120 ml crème fraîche
09 -
60 ml finely chopped fresh dill, plus extra for garnish
10 -
1 tbsp fresh lemon juice (about 1/2 lemon)
11 -
225 g thinly sliced smoked salmon
12 -
1/2 small red onion, diced, or 1–2 finely chopped medium shallots
13 -
2–3 tbsp drained capers
14 -
2 tbsp thinly chopped chives
# Instructions:
01 -
Heat your oven to 220°C. Toss the peeled potato slices into a big mixing bowl. Place a 25 cm cast iron skillet over medium heat and melt the 85 g of unsalted butter in it. Stir in the smashed garlic, the black pepper, and the kosher salt, mixing until combined. Pour this buttery mixture over the potatoes and give them a good mix so they're all coated.
02 -
Starting in the middle of the skillet, arrange the potato slices in overlapping circles. Once the bottom layer is set, sprinkle about 1/4 of the grated Parmigiano Reggiano. Keep layering the remaining potato slices, adding the rest of the cheese as you go.
03 -
Move the skillet into the oven and bake until the potato edges are golden and crispy, which should take about 50 to 60 minutes. Let it sit for a moment before turning it out.
04 -
Grab a bowl and stir together the crème fraîche, lemon juice, and dill. Mix everything really well, then pop it into the fridge to chill so it thickens up nicely before serving.
05 -
Take a plate that's a little bigger than the skillet and place it upside down on top. Hold the skillet and plate together tightly, then gently flip them to release the galette. It should come out without much trouble. Sprinkle some flaky sea salt on top for extra flavor.
06 -
Spread the chilled creamy sauce over the top of the galette. Arrange the smoked salmon on top, making small folds for a nice look. Scatter the diced onion, capers, chopped dill, and chives all over. Serve it right away!
# Notes:
01 -
For the best crunch, enjoy the galette hot from the oven while those potato edges are still crispy.