Crispy potato galette with smoked salmon

Step 1/4

• ⅜ kg waxy potatoes
• 26⅔ g butter
• ⅓ clove garlic
• salt
• pepper

• oven
• cutting board
• knife
• mandoline (optional)
• pot
• large bowl

Preheat oven to 200°C/392°F on top/bottom heat. Peel and slice potatoes into approx. 2 mm/ 0,08 in. thick slices, or use a mandoline. Then, peel and chop garlic. Melt butter in a small pot over medium heat, and add garlic. In a bowl, mix garlic butter and sliced potatoes well, seasoning generously with salt and pepper.

Step 2/4

• 33⅓ g Parmesan cheese

• fine grater
• cast iron pan
• baking dish (optional)
• parchment paper (optional)

Grate Parmesan finely. In a cast iron pan (or baking dish) with approx. 26 cm/ 10 in. diameter, arrange potato slices in overlapping circles. Sprinkle some Parmesan over each layer, until all slices are used. Optionally; use parchment paper to avoid sticking, but the best browning will be done without it.

Step 3/4

• ⅓ red onion
• 3⅓ g chives
• 5 g dill
• 10 g capers
• ⅛ lemon
• 40 g crème fraîche

• sieve
• bowl
• whisk

Bake galette in the oven for approx. 60–80 min. until golden brown and crispy. In the meantime, peel and cut onion into thin strips. Slice chives into fine rings and chop dill finely. Drain and rinse capers. Grate some zest, and halve lemon. In a bowl, mix crème fraîche, dill, lemon zest, juice of half the lemon, salt, and pepper, then set aside. Cut smoked salmon into bite-sized slices.

Step 4/4

• 75 g smoked salmon

• platter

After baking, take the galette out of the oven and let it cool briefly, then carefully transfer to a serving platter. Spread the crème fraîche mix on top and garnish with smoked salmon slices, onion strips, capers, and chives. Serve immediately.

Enjoy your meal!