Salmon Galette

Salmon Galette

Yield: 12 galettes


  • 1 lb. (2 cups) sour cream
  • 2 tbsp. shallots, minced
  • 2 tbsp. lemon juice
  • 3 tbsp. fresh dill, chopped
  • Salt and pepper, to taste
  • 6 lb. fresh or frozen potato shreds or shoestring-style
  • 12 oz. butter, melted
  • 6 oz. olive oil
  • 4 lb.* egg (36 large)
  • 3 oz. (6 tbsp.) butter
  • salt and pepper, to taste
  • 1 lb., 8 oz. cold smoked salmon, thinly sliced
  • 1/4 cup chives, chopped
  • Edible flowers, if desired

*If using frozen or liquid whole egg product.


  1. Prepare dill cream: blend sour cream, shallots, lemon juice and dill. Season to taste with salt and pepper. Cover and refrigerate.
  2. Prepare galettes: for each serving, drizzle 8 oz. potatoes with 2 tablespoons (1 oz.) melted butter and season to taste with salt and pepper.
  3. Heat a small (6- to 7-inch) nonstick pan with 1 tablespoon olive oil over medium heat. Add potatoes, press with spatula to flatten; cook until browned. Flip potato cake over (or into another pan); flatten cake and continue cooking until potato is crispy and browned. Drain excess oil on paper towel or rack, then keep warm in oven.
  4. For each serving, scramble 3 eggs (3/4 cup) in 1/2 tablespoon butter in nonstick skillet until firm throughout with no visible liquid egg remaining. Keep warm. Season with salt and pepper.
  5. Spread warmed galette with 3 tablespoons dill cream. Layer on 2 oz. salmon, eggs and 1 teaspoon chives. Garnish with edible flowers, if desired. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).



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