Skillet Salmon and Potato Galette
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This recipe uses Wild Caught Silver Salmon with Rosemary in Smoked Olive Oil
Ingredients
- 4 large golden potatoes, thinly sliced
- 3 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh thyme
- 2 cloves garlic, minced
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/2 cup crème fraîche
- Zest of 1 lemon
- 1 tablespoon chopped fresh dill, plus more for garnish
- 2 (6.7 oz.) jars Silver Salmon Fillets with Rosemary in Smoked Olive Oil, drained
- Capers, optional, for garnish
Preparation
- Preheat oven to 375°F. Toss potatoes with melted butter, thyme, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Layer potatoes into bottom of cast iron or oven safe skillet, over lapping slightly. Start from center and work your way outwards, until bottom of skillet is covered.
- Bake until potatoes are golden-brown and crisp, about 30-35 minutes.
- Meanwhile, whisk together crème fraîche, lemon zest, dill, remaining salt, and pepper until smooth.
- Top galette with salmon fillets and dollops of crème fraîche mixture. Garnish with capers and additional dill and serve.