There’s something magically delicious about the union of humble potatoes and luxurious smoked salmon. One brings earthy, comforting warmth, while the other offers a silky richness with a delicate salty smokiness. Together, they create a dish that feels equally appropriate for an elegant brunch or a cozy dinner. Enter the Potato Galette with Smoked Salmon—a dish that’s deceptively simple but undeniably impressive.
The Beauty of a Potato Galette
At its core, a potato galette is a celebration of texture. Shredded potatoes are arranged in meticulous, overlapping layers, cooked in a skillet until golden and crisp on the outside while remaining tender and creamy within. Imagine breaking through that impossibly crunchy crust with your fork—it shatters delicately, revealing the soft, buttery layers underneath. This crispy base provides the perfect stage for smoked salmon to shine, its silky ribbons draped artfully across the golden surface.
But this isn’t just about contrast. The potatoes, seasoned simply with salt, pepper, and a touch of garlic, are earthy and warm, while the smoked salmon brings a burst of briny richness. A dollop of crème fraîche, a sprinkle of fresh dill, and perhaps a squeeze of lemon complete the picture, adding brightness and balance to each bite.
What is Crème Fraîche?
Crème fraîche (pronounced krem fresh) is a rich, tangy cream originating from France. It’s made by fermenting heavy cream with bacterial cultures, similar to how yogurt is made. The result is a thick, velvety cream with a slightly tangy flavor, but it’s less tart than sour cream. Its high fat content (usually around 30–40%) allows it to be heated without curdling, making it perfect for both sweet and savory dishes. It’s often used as a topping for soups, sauces, desserts, or, as in our potato galette recipe, paired with smoked salmon.
What Does It Taste Like?
It’s creamy, slightly tangy, and has a subtle richness. Think of it as a more luxurious, milder sour cream with a silky texture.
Potato Galette with Smoked Salmon
Ingredients
- 4 cups frozen shredded hashbrowns (thawed and drained of excess moisture – wrap potatoes in a towel and squeeze)
- 4 tablespoons unsalted butter
- 4 tablespoons olive oil
- Salt and Pepper to taste
- Package of Preferred Smoked Salmon
- creme fraiche
- capers to sprinkle on top
- 1 teaspoon fresh dill to sprinkle on top
Instructions
- Prep the Hashbrowns:Thaw the frozen hashbrowns and press them with paper towels to remove as much excess moisture as possible. This is key for getting that crisp texture.In a large bowl, toss the hashbrowns with melted butter, olive oil, minced garlic, salt, and pepper.
- Form the Galette:Heat a small ovenproof skillet over medium heat and add 1 tablespoon of olive oil and some butter to melt. Spread a generous layer of hash browns evenly across the skillet, pressing them down firmly with a spatula to create a compact, even layer.
- Crisp the Bottom:Cook over medium heat for about 8–10 minutes, allowing the bottom to develop a golden crust. Don’t stir. Don't disturb—just let it do its thing. Check the edges with a spatula; if they look golden and crispy, it’s ready for the next step. Drizzle in more butter or olive oil if it is seems to be drying out.
- Flip the Galette:Carefully pry the edges once you are sure it has created a thorough brown crust across the bottom. Cook for an additional 5-10 minutes on medium heat. Until browned on both sides. *This takes patience….. but don't disturb it!
- Assemble the Dish:Let the galette cool slightly before slicing.Top with smoked salmon slices, dollops of crème fraîche, and fresh dill.Serve with lemon wedges on the side for that zesty finishing touch.