Ina Garten Potato Galettes with Smoked Salmon

Ina Garten potato galettes with smoked salmon turn russet potatoes, crème fraîche and Scottish smoked salmon into a crispy, golden cocktail appetizer in 35 minutes. Save this easy party appetizer for cocktail hour, holiday gatherings or brunch, because it's a simple recipe that serves 6 guests.

Squeeze the julienned potatoes dry in a rolled towel before they hit the pan. Skip that and the shreds steam instead of fry, so you end up with limp, gray galettes instead of crunchy ones.

Ina Garten got the idea for this appetizer from her friend Nancy Meyers, who served a famous potato galette made by her caterer Jennifer Naylor. In Ina's version, the potatoes stay warm and crunchy while the crème fraîche and smoked salmon go on cold.

Source: Modern Comfort Food (2020)

Ina Garten Potato Galettes with Smoked Salmon

0.0 from 0 votes

Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

230

kcal

Fine potato matchsticks crisp in butter and oil until deeply golden, then take a cool layer of crème fraîche and silky smoked salmon. The contrast of hot, crunchy potato and cold, briny topping is the whole point.

Ingredients

• 2 large russet baking potatoes (1 1/4 pounds total)
  

• Kosher salt and freshly ground black pepper
  

• Canola oil
  

• 4 tablespoons (1/2 stick) unsalted butter, melted
  

• 4 tablespoons crème fraîche
  

• 1/4 pound thinly sliced smoked salmon, preferably Scottish
  

• Minced fresh chives, for serving
  

Directions

• Prep the potatoes: Peel 2 large russet potatoes, then cut them lengthwise into long matchsticks using the finest julienne blade of a mandoline. Spread them in one layer on a clean kitchen towel, roll it up and squeeze lightly to dry them without breaking the shreds.
• Season the potatoes: Put the dried potatoes in a bowl and toss with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Seasoning after drying keeps the salt from drawing out more water.
• Start the first galette: Heat 2 tablespoons canola oil in an 8-inch omelet pan over medium heat, then add half of the potatoes. Press lightly with a large metal spatula so the shreds lie flat, and cook undisturbed for 5 minutes.
• Brown the first side: Drizzle 1 tablespoon of the melted butter around the edge of the pan and cook for another 3 to 5 minutes. It's ready to flip when the bottom is nicely browned.
• Flip and finish: Loosen the galette gently around the edge with the spatula and flip it over, being careful because the oil and butter underneath are very hot. Add another tablespoon of butter around the edge and cook for 4 to 5 minutes until the second side is browned.
• Make the second galette: Transfer the first galette to a paper towel-lined plate with the spatula. Repeat with the rest of the potatoes and butter, adding more oil to the pan if it looks dry.
• Top the galettes: Place both galettes on a cutting board and spread each with 2 tablespoons of the crème fraîche. Cover each completely with a layer of the smoked salmon, then sprinkle with minced chives and a little salt.
• Cut and serve: Use a large chef's knife to cut each galette into 6 wedges. Serve them hot, while the potatoes are still crunchy against the cold topping.

Tools for this recipe

• Benriner Japanese mandoline, Winco slotted fish spatula, Victorinox Fibrox 8-inch chef's knife, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make potato galettes with smoked salmon ahead of time?

Yes, you can cook the galettes up to an hour ahead. Reheat them directly on an oven rack in a 400°F oven for 5 to 10 minutes. Add the crème fraîche and salmon just before serving.

Can I use a different potato instead of russets?

Russets work best here because their high starch helps the shreds cling together into a crisp cake. Waxy potatoes hold more water and tend to fall apart, so I'd stick with russets.

What can I use if I don't have crème fraîche?

Sour cream is the easiest swap and gives a similar tang. Since crème fraîche is richer and less sour, you may want a tiny pinch of salt on top to balance it.

Do I need a mandoline to cut the potatoes?

A mandoline with a fine julienne blade gives the thinnest, most even matchsticks. A box grater with large holes will work in a pinch, though the shreds come out shorter and the galette is a little less lacy.

What's the most common mistake with potato galettes?

Leaving the potatoes damp is the usual problem, because the extra water steams the shreds and keeps them from crisping. Rolling them in a towel and squeezing firmly fixes it, and resisting the urge to move them while they cook helps too.