Potato Galette with Smoked Salmon and Dill Creme


January 18, 2015

Pure delight. I was searching for something to use up the last of our smoked salmon, and I ended up making this for dinner and again for breakfast the next morning. The flavors in this are very middle range, with the richness of the salmon and dill creme balanced by the acidity of the lemon and capers. Enjoy with sparkling wine!

  • Yields: 24 small or 4 large galettes


Potato Galette

1 lb potatoes

1/2 cup yellow onion (half a medium onion)

2 tbsp all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 dash black pepper

1 egg

2 tbsp olive oil

2 tbsp butter

Dill Creme

1/2 cup cream cheese, sour cream, or creme fraiche

1/8 cup green onion or shallot, minced

1 tsp dry dill (use more when using fresh dill)

1 lemon, juiced

salt and white or black pepper to taste


4 oz. smoked salmon

2 tbsp capers

1 pinch dill


For the Galette aka Hash Brown

Peel and rinse, then grate the potatoes and onion using a box grater

Rinse the grated potatoes and onions in a colander, then roll them in a kitchen towel and twist and squeeze the water out of them using as much force as possible. The more dry they are the more crisp the galette will be. When you unroll them from the towel they will be dry and fluffy, not soggy.

In a large bowl, combine the grated potato and onion mixture with the flour, baking powder, salt and pepper, then beat and add the egg and combine

Heat the olive oil and butter over medium high heat in a large pan, then drop the potato mixture into equal sized galettes about 1/4 to 1/2 inch thick depending on whether you want thinner crisp galettes, or galettes with crispy outside and a smooth center. Use a fork to spread them around.

Cook galettes for about three minute per side, adjusting heat and turning them when they are golden brown and crisp on the edges.

Dill Creme

Make this first and refrigerate so the flavors marry and it thickens. Simply Combine all the ingredients in a bowl.


Place one or two galettes on a plate, and smear the dill creme in the center, then twist the smoked salmon as you place it over the creme and top with capers, dill, and green onions or shallot. Serve with dressed salad greens


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