Potato Galette with Smoked Salmon

Potato Galette with Smoked Salmon

Serves 4
Dress salad greens with a mustard-y vinaigrette and serve alongside wedges of this smoky, pan-fried potato cake.
  • 2 1/4 pound white or Yukon gold potatoes
  • 4 tablespoons (1/2 stick) unsalted butter
  • Salt and pepper to taste
  • 4 ounces smoked salmon
  • 2 1/2 ounce goat cheese, crumbled
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped red onion
  • 2 2 green onions, chopped
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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 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.
Nutritional Info: 
Per Serving: 470 calories (150 from fat), 17g total fat, 10g saturated fat, 80mg cholesterol, 360mg sodium, 56g carbohydrates, (4 g dietary fiber, 5g sugar), 25g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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