The Smoked Salmon Breakfast Of My Dreams!
Calling all potato and smoked salmon lovers! This Crispy Potato Galette with Smoked Salmon is an easy and elegant appetizer or breakfast dish (my daughter, Nora, and I happily eat this to start our day!).
Layers of thinly sliced potatoes tossed lovingly with melted butter are layered into a cast-iron skillet with lots of grated Parmesan cheese and then roasted. Once out of the oven, invert onto a plate, then top with creme fraiche, dill, silky smooth smoked salmon, chopped red onion, and an abundance of capers.
Why this recipe works
- The potatoes become fork-tender, while the edges turn golden brown and crispy.
- I absolutely love the classic combination of smoked salmon, creme fraiche, and capers! It’s like a lox bagel and cream cheese but in potato form!
For more easy and delicious brunch recipes, consider trying my baked eggs en Cocotte with smoked salmon), easy scrambled egg breakfast tacos with smoked salmon, or these bite-size salmon quiche with fresh dill next! (I’m not sure you’ve noticed, but I love smoked salmon!)
Ingredient Notes
The potato galette is made simply by layering thinly sliced potatoes with seasoning butter and cheese. Here’s exactly what you’ll need:
- Russet potatoes or Yukon gold potatoes are the best choice for this recipe as they have a high starch content, which helps them bind together and crisp up around the edges. If you want, you can substitute with frozen shredded potatoes. Super easy, though it’ll be more like a hash brown texture.
- Unsalted butter, seasoned with smashed garlic cloves, Kosher salt, and black pepper
- Grated Parmigiano Reggiano, and lots of it! You’ll need a full cup for this recipe.
For the topping: we’re making a sauce with creme fraiche, lemon juice, and chopped fresh dill. My personal preference is to top this with smoked salmon, chopped red onion, capers, and chives. You can mix-and-match toppings to your personal taste. This is similar to how I top this savory Dutch baby pancake with smoked salmon.
Directions
Full quantities and instructions can be found in the recipe card below.
- Prepare the potatoes. Place peeled, thinly sliced potato rounds in a large bowl. Pour seasoned melted butter and smashed garlic cloves on top. Toss well until evenly coated.
- Assemble the galette. Overlap potato slices in a large skillet to create concentric circles, working from the center to the edge of the pan. Sprinkle with grated Parmesan, then repeat until all potatoes are used.
- Cook until crispy! Transfer to a preheated oven, then cook until the potatoes are golden brown on top and along the edges. While the galette is cooking, make the sauce.
- Flip the galette. Use a sharp knife to loosen the edges of the potatoes from the pan. Next, place a large plate or serving platter inverted on top of the skillet. Carefully flip over. If any pieces of potato remain, simply use a spatula to help loosen and transfer them.
- Garnish, then serve! Top with the creme fraiche sauce, smoked salmon, capers, onion, and chives. Enjoy immediately or at room temperature!
Expert Tips
- Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
- Adjust the seasoning to your preference, adding herbs like fresh thyme or rosemary for extra flavor. I do not recommend dried herbs.
- For a vegetarian option, substitute the smoked salmon with sautéed mushrooms or caramelized onions.
If you happen to have leftover creme fraiche, we are loving this creamy creme fraiche dip for crudité! It makes eating vegetables fun again. 😂
Make-Ahead, Leftovers, & Storage
- To make-ahead: This is truly best hot and fresh out of the oven when the potato edges are crispiest. If you want to prep it in advance, you assemble everything in a skillet, refrigerate until ready to enjoy, then cook it fresh.
- Leftovers and storage: Leftover galettes can be stored in an airtight container in the refrigerator for up to 3 days. If you go to reheat it, note that the creme fraiche will loosen as warmed, and you may want to remove the smoked salmon (just for reheating), then return to the galette to eat.
- To reheat: To reheat, place the galettes on a baking sheet and bake in a preheated 350° for 7-10 minutes, or until warm throughout.
- I do not recommend freezing this. If you really want, just be sure to freeze leftover galette without the sauce or smoked salmon on top. Add those fresh once the galette has thawed or defrosted.
Serving Suggestions
- As a light lunch or appetizer: Serve the galettes on their own or with a simple salad.
- For an elegant brunch: Pair the galettes with eggs: perhaps an omelette, scrambled eggs, or your favorite quiche. Take the galette over the top by adding a dollop of caviar!
- For a satisfying dinner: Serve the galettes with a side dish of roasted vegetables or a bowl of soup.
Substitutions
- Creme fraiche sauce: If you don’t have creme fraiche, you can use sour cream. Or mix-and-match with creme fraiche, sour cream, mayonnaise, and Greek yogurt.
- Fresh herbs: Other herbs to use instead of (or in addition to) dill — fresh tarragon, thyme, chives, chervil, or parsley.
- Cheese: The grated Parmesan acts like a glue holding the potato layers together. Feel free to use other cheeses, such as Gruyere or white Cheddar.
This one is for my potato lovers! It’s so good and so impressive!
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Crispy Potato Galette with Smoked Salmon & Crème Fraîche
Video
Equipment
Ingredients
For the galette
- 2½-3 lbs Russet potatoes or Yukon gold potatoes, peeled, sliced into ⅛-inch thick rounds
- 6 Tbsp (85g) unsalted butter
- 3 cloves garlic, smashed and peeled
- 1 tsp Kosher salt
- ½ tsp freshly ground black pepper
- 1 cup Parmigiano Reggiano, grated
- Flaky sea salt
For topping the galette
- ½ cup creme fraiche
- ¼ cup chopped fresh dill, plus more for serving
- ½ lemon, juiced, about 1 Tbsp
- 8 oz smoked salmon, thinly sliced
- ½ small red onion, diced, or 1-2 medium shallots, finely chopped
- 2-3 Tbsp capers, drained
- 2 Tbsp chives, thinly sliced
Instructions
- Prepare the potatoes. Preheat an oven to 425°F (220°C). Place peeled potatoes in a large mixing bowl. Set a 10-inch cast-iron skillet over medium heat, then add 6 Tbsp (85g) unsalted butter. Once melted, add 3 cloves smashed garlic, 1 tsp Kosher salt, and ½ tsp black pepper, then stir well. Pour over the potato slices and toss to evenly coat.
- Assemble the potato galette. Beginning in the center of the skillet, arrange the potato slices in a concentric overlapping circle. Once you have the base layer, sprinkle about ¼ of the grated Parmesan cheese. Repeat with remaining potatoes and Parmesan cheese.
- Cook the galette. Transfer to the oven and cook until the potatoes are crispy and golden brown, about 50-60 minutes. Cool slightly before flipping.
- Meanwhile, make the sauce. Combine ½ cup creme fraiche in a bowl with ¼ cup chopped dill, and 1 Tbsp fresh lemon juice. Stir well, then refrigerate until needed. The sauce will firm up in the fridge.
- To flip the galette, place an inverted plate on top of the skillet that’s slightly larger than the pan. Carefully invert the two and flip over. The potato galette should easily release onto the plate. Sprinkle with a generous pinch of flaky sea salt.
- Garnish, then serve. Spoon the creme fraiche sauce directly on top of the galette, then add sliced salmon. I like to fold the smoked salmon onto itself a little to make a pretty presentation. Garnish with chopped red onion, capers, and chives, then enjoy immediately!
Notes
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- To make-ahead: Best (and crispiest!) when served fresh; I don’t recommend freezing. To prep in advance, assemble directly in a skillet, then refrigerate until ready to cook.
- Leftover galette should be enjoyed within 3 days. For reheating, remove any dairy and fish, then add fresh.
Absolutely delicious! Will definitely make this again! I don’t know how you do it all Ariel but I love all your recipes!
It looks absolutely fantastic, I’m so glad you enjoyed this galette recipe! Thanks, Barbara! xo, Ari
Delicious! I made this dish for Christmas brunch and plan to make it again for New Years Day!
I cannot think of a more delicious brunch recipe for a holiday or special occasion meal. Thanks, Kerry, so glad you enjoyed this potato galette! xo, Ari
Delicious! I will crave this often. Thanks for the idea!
It’s one of my favorite savory brunch recipes, so glad you enjoyed it too! xo, Ari