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Potato, Smoked Salmon and Dill Galette
Potato, Smoked Salmon and Dill Galette is a modern Irish recipe for a classic French-inspired dish of layers of potatoes and smoked salmon in a soured cream base that's oven baked to cook. The full recipe is presented here and I hope you enjoy this classic Irish version of: Potato, Smoked Salmon and Dill Galette.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Herb RecipesMilk RecipesBaking RecipesIrish Recipes
Potato, Smoked Salmon and Dill Galette: An Irish recipe for a French-inspired dish of layers of potatoes and smoked salmon in a soured cream base that's oven baked to cook.
Ingredients:
900g potatoes, peeled and very thinly sliced
1/2 lemon
225g smoked salmon trimmings
100g unsalted butter, diced
90ml soured cream
3 tbsp fresh dill, chopped
freshly-ground black pepper, to taste
fresh dill, to garnish
lemon wedges, to serve
Method:
Place the smoked salmon in a bowl and squeeze over the juice from the 1/2 lemon. Toss gently to combine and set aside.
Rinse the potato slices and pat dry with kitchen paper.
Melt the butter in a small saucepan. Skim off the white foam from the surface then pour 2 tbsp of the butter into a 23cm diameter non-stick ovenproof frying pan (keep the remaining butter warm over low heat).
Arrange 1/3 of the potatoes in a neat overlapping layer in the base of the frying pan. Season with pepper then arrange half the smoked salmon over the top. Sprinkle with pepper and dill then pour over half the cream. Top with a second layer of potatoes. Brush their tops with the melted butter and season with black pepper.
Add the remaining salmon, dill and cream then finish with the remaining potatoes. Brush with more butter and season with pepper. Pour any remaining cream over the surface.
Cook the galette over medium heat for 5 minutes, or until the underside is brown. Press firmly and evenly all over the surface then cover either with a lid or with a sheet of foil.
Transfer to an oven pre-heated to 200°C and bake for about 40 minutes, or until the potatoes are cooked through and tender.
To serve, loosen around the edges of the dish with a palette knife. Place a large, warmed, plate upside down over the pan then invert the galette onto the plate.
Garish with dill and serve accompanied by lemon wedges.
