Potato Galette With Smoked Sockeye Salmon

Recipe inspired by Ina Garten.

Looking for a way to level up your brunch plans?

Say hello to your new favourite recipe - our crispy potato galette with smoked sockeye salmon! Made with two golden, pan-fried potato galettes, each topped with a generous smear of herb and caper crème fraîche and vibrant ribbons of smoked sockeye salmon lox, this recipe is guaranteed to win over the whole family.

Servings: 6 people

Prep Time: ~15 mins | Cook Time: ~15 mins

Ingredients

• 2 large russet baking potatoes, peeled
• Salt and freshly ground pepper
• ¼ cup parmesan, finely grated
• Avocado oil
• 4 tbsp (½ stick) unsalted butter, melted
• 4 tbsp crème fraîche or sour cream
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp caper, finely minced
• Zest of 1 lemon
• 1 pack of sockeye salmon lox

Directions

1. Cut the peeled potatoes lengthwise into long matchsticks, using the julienne blade of a mandoline. Using paper towels, gently squeeze out any excess moisture from the potatoes before transferring them to a bowl. Season with a generous crack of salt and pepper, then stir in the finely grated parmesan.
2. Heat 2 tablespoons of oil in a small pan (preferably one with sloped sides) over medium heat. Add half of the potatoes to the pan and press them lightly with a large metal spatula to flatten the shreds. Cook them undisturbed for 5 minutes before drizzling 1 tablespoon of the butter around the edge of the pan. Cook the potatoes for another few minutes, until nicely browned on the bottom. Carefully lift and flip the galette with a spatula, using another tablespoon of butter around the edges. Once golden and crispy, remove from the pan and repeat with the remaining potatoes.
3. While the potatoes are cooking, prepare the crème fraîche in a small bowl. Combine the fresh herbs, lemon zest, capers and crème fraîche, mixing until smooth.
4. Place the two galettes on a cutting board. Spread each galette with the crème fraîche and layer with sockeye salmon lox. Garnish with a little extra dill and chives, then serve and enjoy!

Notes

• This recipe can easily be halved if looking to feed fewer people!
• Customize this recipe by adding your favourite breakfast ingredients, like ripe avocado, arugula, or even poached eggs.

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