Description
A rustic, farm-to-table appetizer where thin, golden Yukon Gold potatoes form a crisp caramelized shell. Topped with flaky smoked salmon and tangy dill-infused crème fraîche, its balanced textures and flavors make it a refined yet approachable dish elevated by citrus brightness and dill’s herbal essence.
Ingredients
2 pounds Yukon Gold potatoes, peeled
1/4 cup melted unsalted butter (or vegan butter)
6 ounces flaked smoked salmon
1 cup full-fat crème fraîche
1 Tbsp chopped fresh dill (plus extra for garnish)
optional capers for briny garnish
1 tsp salt
freshly ground pepper
garlic powder
fresh lemon juice
zest of 1 lemon
Instructions
Peel Yukon Gold potatoes and slice into 1/16-inch-thick rounds using a mandoline or sharp knife
In a bowl, toss potato slices with 1 tsp salt, pepper, and garlic powder until evenly coated
On a parchment-lined baking sheet, arrange potato slices in overlapping concentric circles for even cooking
Brush melted butter evenly over all potato layers using a pastry brush to avoid greasy pooling
Preheat oven to 425°F (220°C) and bake for 30-35 minutes until golden and crisp at edges
While galette bakes, whisk crème fraîche with 1 Tbsp dill, 1 tbsp fresh lemon juice, and zest
After 10-minute cooling period, crumble smoked salmon evenly over the warm galette
Transfer galette to service, garnish with dill and capers, and serve with the herbed crème fraîche drizzled or on the side
Notes
Use a mandoline for razor-thin uniform slices
Brush butter between potato layers to prevent greasy pooling and enhance crispness
Serve at room temperature for optimal flavor balance
Optional: decorate individual portions with capers for added brininess
- Prep Time: 20
- Cook Time: 35
- Category: Vegetarian Recipes
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 50mg