Crispy potato salmon (Print Version)
# Ingredients:
→ For the potato galette
01 -
2 1/2 to 3 lbs of Russet or Yukon Gold potatoes, peeled and sliced into 1/8 inch thick rounds
02 -
85 g of unsalted butter
03 -
3 garlic cloves, peeled and smashed
04 -
1 tsp of Kosher salt
05 -
1/2 tsp of freshly ground black pepper
06 -
100 g of grated Parmesan cheese
07 -
Flaky sea salt for finishing
→ For the toppings
08 -
1/2 cup of crème fraîche
09 -
1/4 cup of fresh dill, chopped, plus extra for garnish
10 -
1 tbsp fresh lemon juice (from about half a lemon)
11 -
225 g of thinly sliced smoked salmon
12 -
1/2 small red onion, diced, or 1-2 small shallots, finely minced
13 -
2-3 tbsp of drained capers
14 -
2 tbsp of finely chopped chives
# Instructions:
01 -
Heat the oven to 425°F. Slice your peeled potatoes and toss them in a big bowl. In a 10-inch cast-iron skillet over medium heat, melt the butter. Stir in the smashed garlic cloves, Kosher salt, and black pepper, then pour this over the potato rounds, ensuring they're all coated well.
02 -
Starting at the skillet's middle, lay down the potato slices in overlapping circles until the bottom is covered. Sprinkle about a fourth of the Parmesan cheese over this layer. Keep layering potatoes and cheese until you use them all.
03 -
Pop the skillet into the oven and bake for about 50 to 60 minutes. You'll know it's ready when the potatoes get crispy and golden. Let it rest for a few minutes before flipping it over.
04 -
Stir together the crème fraîche, chopped dill, and lemon juice in a bowl. Chill this in the fridge until it's time to serve, so it firms up a bit.
05 -
Take a plate slightly bigger than your skillet and put it face down on top. Carefully flip the whole thing. The galette should slide out easily. Dust the top with a generous pinch of flaky sea salt.
06 -
Spread the chilled sauce over the galette. Drape the smoked salmon on top and scatter the red onion, capers, and chives over it. Add extra dill if you like. Enjoy right away!
# Notes:
01 -
For the best crunch and flavor, dig into the galette while it's warm, right out of the oven.