Best 3 Potato Galette With Smoked Salmon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Potato galette with smoked salmon is a classic dish that combines the hearty flavors of potatoes, the delicate richness of smoked salmon, and the crispy texture of a golden-brown crust. This versatile dish can be served as a main course, a side dish, or even an appetizer, making it a perfect choice for any occasion. With its simple yet elegant presentation, potato galette with smoked salmon is sure to impress your guests, while the combination of flavors and textures makes it a truly unforgettable culinary experience.

Here are our top 3 tried and tested recipes!

POTATO GALETTE WITH SMOKED SALMON



Potato Galette with Smoked Salmon image

Smoked salmon adds just the right amount of saltiness to layers of golden spuds. Thinly sliced potatoes in concentric circles make a pretty galette. This one has a cool, fluffy spread that pairs perfectly with smoked salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 8

6 tablespoons unsalted butter
2 medium russet potatoes
1/4 teaspoon coarse salt
freshly ground pepper
3 tablespoons cream cheese
3 tablespoons creme fraiche (or sour cream)
5 ounces sliced smoked salmon
2 teaspoons chopped fresh chives

Steps:

  • Melt butter in a saucepan over low heat. Remove from heat; let solids sink to bottom. Skim foam. Carefully pour off clarified butter, discarding solids.
  • Preheat oven to 400 degrees. Slice potatoes a little less than 1/8 inch thick, and lay on a kitchen towel. Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat. Add 2 tablespoons clarified butter; swirl to coat. Arrange some potatoes in concentric circles. Season with 1/4 teaspoon salt and some freshly ground pepper to coat. Repeat with remaining potatoes to form 2 more layers. Pour 3 tablespoons clarified butter down sides of skillet to seep under potatoes. Brush underside of a medium heavy skillet with remaining clarified butter; set over potatoes as a cover. Reduce heat to medium. Cook until underside is golden and crisp, 5 to 7 minutes more. Flip potatoes using 2 metal spatulas. Cover with skillet. Cook until potatoes start to brown, about 4 minutes. Remove top skillet. Bake until underside is crisp, 7 to 9 minutes.
  • Remove galette from skillet; transfer to a wire rack. Let cool for 10 minutes. Beat cream cheese with creme fraiche until fluffy; spread over potatoes. Top with salmon. Sprinkle with chives. Cut into wedges.

CRISP POTATO GALETTE WITH SMOKED SALMON AND CAVIAR



Crisp Potato Galette with Smoked Salmon and Caviar image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 potatoes, peeled and grated
1/2 pound clarified butter
Salt and pepper
1 pound smoked salmon, thinly sliced
3 shallots, minced
5 sprigs fresh dill, chopped
1/2 cup creme fraiche or sour cream
1 lemon, juiced
Pinch black pepper
1 tablespoon olive oil
1/2 bunch fresh chives, chopped
3 ounces caviar

Steps:

  • Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.
  • Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between the 2 pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a preheated 425 degree F. oven for 10 minutes.
  • Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.
  • Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush smoked salmon with olive oil, then sprinkle with black pepper and remaining lemon juice. Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.

CREAMY POTATO GRATIN WITH SMOKED AND FRESH SALMON



Creamy Potato Gratin With Smoked and Fresh Salmon image

Swedish laxpudding, the basis for this brunch-friendly bake, is a dish that lives in the same neighborhood as frittata, potato gratin and quiche. The original is much more restrained than this version, comprised only of potatoes, smoked salmon and dill, held together with an egg custard. My additions include saffron and capers, which I borrowed from Sicily and work surprisingly well here. This can be served for any meal but is an especially impressive brunch dish.

Provided by Yotam Ottolenghi

Categories     brunch, casseroles, main course

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 18

Generous pinch of saffron
3 large potatoes or 2 celeriac bulbs (about 2.5 pounds/1.2 kilograms total), peeled and cut into 1/2-inch-/1-centimeter-thick half-moons
1/3 cup/75 milliliters olive oil, more as needed
Salt and black pepper
3 oil-packed anchovies, thinly sliced
2 cloves garlic, thinly sliced
About 1 pound/500 grams large leaf spinach, washed, stems and leaves roughly chopped
1 gently packed cup (about 1 ounce/30 grams) basil leaves, roughly chopped
1/2 cup/20 grams roughly chopped fresh dill (about 3/4 ounce), more for garnish
4 tablespoons/50 grams brined baby capers (about 1.75 ounces), drained and patted dry
About 1 pound/460 grams skinless salmon fillets, cut into 1-inch/2- to 3-centimeter pieces
About 5 ounces/150 grams thinly sliced cold-smoked salmon, cut into 1-inch/2- to 3-centimeter pieces
5 egg yolks
1 1/2 teaspoons cornstarch
1 teaspoon freshly grated lemon zest
1 2/3 cups/400 milliliters whole milk
1/2 cup/100 milliliters heavy cream (double cream)
1 lemon, cut into wedges, for serving

Steps:

  • Heat oven to 450 degrees Fahrenheit/240 degrees Celsius. In a small bowl, mix 1 tablespoon of boiling water with the saffron and set aside for 20 minutes (longer is fine).
  • Cook the potatoes: In a large bowl, use your hands to mix the potatoes with 2 tablespoons of the oil, 1/2 teaspoon salt and plenty of pepper. Spread out on 2 large parchment-lined baking sheets (baking trays) and roast for 20 minutes, or until soft and caramelized. Set aside to cool.
  • Cook the greens: In a large skillet with a tight-fitting lid, heat 2 tablespoons of the oil over medium-high heat. Once hot, add the anchovy and garlic and fry just until the garlic is starting to brown, 30 seconds to 1 minute. Add half the spinach, stir through for a minute to wilt slightly, and then add the remaining half. Cover for 1 to 2 minutes to wilt some more, then remove the lid and cook for 7 to 8 minutes, stirring frequently, until all the moisture has evaporated and the spinach has begun to dry out. Raise the heat as needed to cook off the liquid. Turn off heat and stir in herbs. Stir in half the capers and set aside.
  • Using your hands, mix the fresh and smoked salmon with 1/3 teaspoon of salt in a bowl, separating the layers of smoked salmon in the process. Set aside.
  • Make the custard: In a medium saucepan, whisk together the saffron and its soaking water, egg yolks, cornstarch (cornflour), lemon zest, 1/2 teaspoon of salt and plenty of pepper until smooth. Pour in the milk and cream and whisk until combined. Place over medium heat and cook, whisking continuously to prevent the custard from scorching or sticking to the bottom of the pan. Cook for 4 to 5 minutes, until steaming and starting to thicken. Remove from the heat and set aside.
  • When ready to bake, heat the oven to 400 degrees Fahrenheit/200 degrees Celsius. To assemble, start by layering half the potatoes at the bottom of a baking dish. (A deep 8-by-8-inch square, 9-inch round, or 20-by-30-centimeter rectangle will all work.) Top with half the spinach mixture followed by all the salmon. Top with the remaining potatoes and then the spinach. Pour the custard over evenly and bake for 25 to 30 minutes, or until the custard has set and is starting to brown. (If your custard seems dangerously close to the top of the pan, place it on a foil-lined baking sheet to catch any drips.) Remove from the oven and set aside for 5 minutes.
  • In a small saucepan, combine remaining capers with the remaining 1 tablespoon oil over high heat. (The oil should just cover the capers, so you may need to add a touch more oil, depending on the size of your pan.) Fry the capers in the oil for 1 to 2 minutes, stirring frequently, until the capers have opened up and become crisp.
  • Spoon the fried capers over the gratin, garnish with fresh dill, and serve warm with lemon wedges.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 28 grams, Fiber 5 grams, Protein 24 grams, SaturatedFat 8 grams, Sodium 848 milligrams, Sugar 4 grams

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better during cooking and are less likely to fall apart.
  • Slice the potatoes thinly: This will help them cook evenly and get nice and crispy.
  • Use a well-seasoned cast iron skillet: This will help the galette get a nice golden brown crust.
  • Don't overcrowd the skillet: Give the potatoes plenty of space to cook evenly.
  • Be patient: It takes a little time for the galette to cook through, so don't rush it.
  • Serve immediately: The galette is best when served hot out of the oven.

Conclusion:

Potato galette with smoked salmon is an elegant and delicious dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a galette that is sure to impress your friends and family.

Related Topics