Salmon Potato Galette
A pan-baked galette of paper-thin potatoes layered with Parmesan, finished with dill creme fraiche, smoked salmon and capers.
Ingredients13
- Waxy Potatoes1.2 kg
- Butter80 g
- Garlic1 Zehe
- Parmesan Cheese100 g
- Creme Fraiche120 g
- Dill15 g
- Lemons0.5 Stück
- Smoked Salmon225 g
- Red Onion1 Stück
- Capers30 g
- Chives10 g
- Salt1 Prise
- Pepper1 Prise
Instructions
- 1
Heat the oven to 400F. Slice the potatoes paper-thin and toss them thoroughly with the garlic butter mixture and the seasonings.
- 2
Layer the slices in a circle in a skillet, dusting each layer with Parmesan. Bake for about 70 minutes, until the edge takes on a deep golden brown color.
- 3
For the topping, stir the creme fraiche smooth with chopped dill, lemon zest and juice. Cut the salmon into strips and slice the onion into fine rings.
- 4
Let the crisp galette rest briefly, turn it out carefully and garnish it with the cream, the salmon, capers and fresh chives.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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