Smoked Salmon and Potato Galette

This wonderful treat was inspired by an appetizer that I enjoyed at one of my favorite local restaurants—Park Plaza Gardens in Winter Park, Florida.  However, their galette was formed with shredded potatoes and I thought I’d like to try mine with overlapping potato slices.  The toppings are classic for smoked salmon—I used sour cream, capers, red onion and dill.  We made this a breakfast dish; it could also be lunch, dinner or a hearty appetizer.  Easy and delicious, you have to try this.

Smoked Salmon and Potato Galette

Serves 4


4 medium russet potatoes
2 tablespoons olive oil
Kosher salt and freshly ground pepper
8 ounces smoked salmon
8 tablespoons sour cream
4 tablespoons red onion, minced
4 tablespoons capers, drained well
1 tablespoon fresh dill, with extra sprigs for garnish


To make the potato galettes:

Line two baking sheets with parchment paper. Position one rack in the center and one in the bottom third of the oven and then preheat the oven to 375 degrees.  Slice the potatoes 1/8 of an inch thick (if you have a mandoline—use it—makes this step a snap).  In a medium bowl, toss the potato slices with the olive oil, kosher salt and pepper to taste.  Make about 8-inch circles of overlapping potato slices—two per baking sheet.  Put one baking sheet in the center of the oven and one on the bottom rack and bake for 15 minutes.  Switch the sheets and bake for 15 more minutes until the galettes are nicely browned (they will be more brown at the edges than the center, that’s okay).

To assemble the galettes:

Place one galette each on four plates.  Spread each one with two tablespoons of sour cream, two ounces of smoked salmon and then sprinkle each with ½ tablespoon of red onion and capers and the fresh dill.  Serve immediately.

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2 Responses to Smoked Salmon and Potato Galette

  1. Very much enjoying your breezy a la Austin writing style, Susan.

    I appreciate your delectable recipes and tips!, too.

    Question: Any thoughts and recipes on using baked/sautéed salmon instead of lox? (Although I was raised on sushi in Japan, others prefer fish cooked.)

  2. Susan says:

    I think using baked or sauteed salmon would work just as well with this dish–and in fact, would be a nice way to serve this for a very elegant dinner entree.

    Thank you for visiting, I just stopped by your site–what a fascinating story you have!

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