Potato Galette with Smoked Salmon
- 2 1/4 pounds white or Yukon gold potatoes
- 4 tablespoons (1/2 stick) unsalted butter
- Fine sea salt, to taste
- 4 ounces smoked salmon
- 2 1/2 ounces goat cheese, crumbled
- 1 clove garlic, finely chopped
- 2 green onions, thinly slicedchopped
- Ground black pepper, to taste
- 1/4 medium red onion, very thinly sliced
Peel and cut potatoes into 1/4-inch thick slices.
Transfer potato slices to a bowl of cold water as you work.
Melt 3 tablespoons of the butter in a well-seasoned 9-inch or 10-inch cast iron skillet over moderate heat, turning to coat the surface.
Remove skillet from heat.
Dry the potatoes very well, then arrange half of them in an overlapping pattern in the skillet, making sure the bottom is completely covered.
Press down firmly all over with a spatula, then season with salt and pepper.
Arrange smoked salmon, goat cheese, garlic and onions on top of the potato layer.
Top with remaining potatoes and press down.
Dot the top with the remaining 1 tablespoon butter and season with salt and pepper.
Cover and cook over low heat until the bottom of the galette is crisp and the potatoes are tender, about 45 minutes.
Carefully loosen the galette with a spatula, invert onto a plate and slice into triangles.
Garnish with green onions and serve.
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- 2 1/4 pounds white or Yukon gold potatoes
- 4 tablespoons (1/2 stick) unsalted butter
- Fine sea salt, to taste
- 4 ounces smoked salmon
- 2 1/2 ounces goat cheese, crumbled
- 1 clove garlic, finely chopped
- 2 green onions, thinly slicedchopped
- Ground black pepper, to taste
- 1/4 medium red onion, very thinly sliced