Potato Galette with Smoked Salmon
This Potato Galette with Smoked Salmon uses crispy frozen hashbrowns as a golden, crunchy base topped with silky smoked salmon, tangy crème fraîche, and fresh dill. It’s an elegant yet effortless dish perfect for brunch or a light dinner.
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.