A delightful twist on a classic salmon pie, this galette combines a flaky crust with a creamy salmon filling.
Combine the flour, cold butter, and salt in a food processor until the mixture resembles coarse crumbs.
Ensure the butter is cold to achieve a flaky crust.
Mix the egg and lemon juice with enough ice water to make 1/3 cup of liquid. Add this to the flour mixture and form a dough. Chill the dough for 30 minutes.
Chilling the dough helps it firm up, making it easier to roll out.
Preheat the oven to 375°F (190°C). Roll out the dough between two sheets of parchment paper to a 1/4-inch thickness.
Using parchment paper prevents the dough from sticking to the surface.
Mix the mashed potatoes, salmon, cheese, green onion, egg, lemon juice, dill, garlic, salt, and pepper in a bowl until well combined.
Ensure the salmon is flaked into small pieces for even distribution.
Place the filling in the center of the rolled-out dough. Fold the edges of the dough over the filling, leaving the center exposed.
Folding the edges creates a rustic look and helps contain the filling.
Brush the crust with a beaten egg or cream for a golden finish. Bake in the preheated oven for 50 minutes or until the crust is golden brown.
Rotate the baking sheet halfway through for even baking.
Let the galette cool slightly before slicing and serving. Enjoy your delicious creation!
Allowing it to cool helps the filling set, making it easier to slice.
Nutze unsere App für das beste Erlebnis
