How to make Smoked Salmon Galette Recipe
Galette is a dish that looks fancy but is very easy to make. This Smoked Salmon Galette delivers flavors and textures that everybody will enjoy.
Flaky, pastry filled with creamy herbed cream cheese, briny capers, rich Gruyère, and tender chunks of smoked salmon.
It’s a breakfast, brunch, or dinner. Serve it warm or at room temperature with a green salad or creamy dill sauce.
Why you will love this Salmon Galette.
A flavorful crust – made with fresh herbs and a touch of Gruyère. This crust is flaky, buttery, and packed with flavor in every bite.
It’s easy to customize – swap the salmon for roasted veggies, use a whipped goat cheese base, fold in spinach, add pickled shallots on top.
Minimal effort, maximum flavor – smoked salmon, capers, herbed cream cheese, Gruyère, every bite is creamy, smoky, and tangy. But assembly is as easy as spreading, sprinkling, and folding.
Ingredients, Variations and Substitutions
Hot smoked salmon – rich, flaky texture and deep, smoky flavor. It breaks into tender chunks that nestle perfectly into the galette filling. If you can’t get hot smoked salmon, flaked cooked trout, or even leftover baked salmon will work.
The creamy base is made from softened cream cheese whipped with fresh herbs (dill and chives) and lemon zest. Full-fat is ideal here. You could use whipped cream cheese for a lighter texture or even a mix of goat cheese and sour cream.
Fresh herbs – chives and fresh dill add flavor to the filling. You can experiment with tarragon or finely chopped fennel fronds.
Capers – add a briny punch and tiny pops of salty contrast. You could use chopped cornichons or pickled red onions as an alternative.
Gruyère – folded into the crust and sprinkled on top so you get that nutty, melty magic in every bite. If you can’t find it, smoked Gouda is fantastic. Fontina or comté would also work.
The crust itself is a flaky, buttery dough with grated Gruyère and chopped herbs mixed right in. Chives and dill echo the filling, and the Gruyère adds extra depth and a golden edge as it bakes. Brush the edges with egg yolk mixed with mustard. You can add a drizzle of Parmesan cheese or bagel seasoning.
Equipment you will need
- Mixing bowls
- Pastry cutter or your fingertips
- Rolling pin
- Parchment paper
- Plastic wrap
- Baking sheet
- Small spatula or spoon
- Pastry brush
- Knife or kitchen shears
- Box grater
Top Tips for best tasting Salmon Galette
Keep that butter cold – it will make a flaky crust. If it starts to melt while you’re mixing or rolling, pop the dough in the fridge for 10 minutes before continuing. Warm dough gets sad and sticky fast.
Chill the dough – a quick 30-minute chill helps the gluten relax and the butter firm up. This makes rolling easier and baking cleaner.
Flake the salmon gently – hot-smoked salmon is delicate, flake it gently into bite-size pieces.
Watch the edges, not the timer – baking times are a guide, but the real clue is the crust. It should be deeply golden brown and crispy. If it’s still pale, give it a few more minutes.
Step-by-step instructions
- In a bowl, mix flour, salt, and herbs. Add cold butter and work it in with fingers or a pastry cutter until it looks like coarse crumbs. Stir in the grated Gruyère. Drizzle in cold water 1 tbsp at a time until the dough just comes together. Flatten into a disc, wrap in plastic, and chill 30 mins.
- In a small bowl, combine herbed cream cheese, capers, lemon zest, and a little black pepper. Set aside.
- On a lightly floured work surface, roll chilled dough into a rough 10–12-inch circle. Transfer to parchment-lined baking sheet.
- Spread the cream cheese mixture in the center, leaving a 2-inch border. Sprinkle the shredded Gruyère just over the top. Scatter flaked salmon evenly.
- Gently fold the crust over the filling, pleating as you go. Brush the crust with the egg yolk + Dijon wash.
- Bake in oven preheated to 400°F (200°C) for 30–35 mins, or until the crust is golden and the cheese is melty and bubbling.
- Cool slightly, then top with fresh dill, green onion, a bit of lemon zest or fresh lemon juice, or an extra grind of black pepper.
Best ways to enjoy Smoked Salmon Galette
Let it cool – 10–15 minutes to room temperature before serving.
Pair it with something fresh – a lemony arugula salad, butter lettuce with red onion, or shaved fennel and citrus.
Great for brunch, lunch, or dinner – Serve it with a soft-boiled egg, roasted asparagus, or even a little bubbly if you’re feeling fancy.
Other Salmon recipes you may also like:
Storage instructions, reheating
To store:
Let the galette cool completely, then wrap it loosely in foil or place it in an airtight container. Store in the fridge for up to 3 days.
To reheat:
The best way is in a 350°F (175°C) oven or toaster oven for about 10–15 minutes, until the crust is crisp and the center is warmed through. You can cover the edges with foil if they’re already golden to prevent over-browning.
Avoid the microwave if possible; it tends to make the crust soft. If you must microwave, use short bursts.
Freezing?
This one’s best fresh, but you can freeze it after baking. Wrap slices tightly in foil and freeze for up to 1 month. Reheat directly from frozen at 375°F (190°C) for 15–20 minutes, or until hot and crisp.
How to make Smoked Salmon Galette Recipe
Equipment
- mixing bowls
- Rolling Pin
- parchment paper
- baking sheet
- spatula
- pastry brush
Ingredients
For the Herby Crust
- 1 ½ cups whole wheat white flour
- ½ cup all-purpose flour
- ½ teaspoon fine sea salt
- 1 stick unsalted butter
- ½ cup grated Gruyère cheese
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 4 tablespoons of ice water plus more as needed
- 1 teaspoon lemon juice
- ½ teaspoon cracked black pepper adds a little bite
- 1 teaspoon lemon zest brightens everything up
For the filling
- 4 oz cream cheese
- 1 tbsp chives finely chopped
- 1 tsp dill finely chopped fresh
- 1 tsp lemon zest
- 1 tbsp capers drained
- Black pepper
- 5 oz hot smoked salmon flaked into chunks
- 1/4 cup shredded Gruyère
For the egg wash
- 1 yolk
- 1 tsp Dijon mustard
Instructions
- In a bowl, mix flour, salt, and herbs. Add cold butter and work it in with fingers or a pastry cutter until it looks like coarse crumbs. Stir in the grated Gruyère. Drizzle in cold water 1 tbsp at a time until the dough just comes together. Flatten into a disc, wrap in plastic, and chill 30 mins.
- In a small bowl, combine cream cheese, with chives, dill, capers, lemon zest, and a little black pepper. Set aside.
- On a lightly floured surface, roll chilled dough into a rough 10–12-inch circle. Transfer to parchment-lined baking sheet.
- Spread the cream cheese mixture in the center, leaving a 2-inch border. Sprinkle the shredded Gruyère just over the top. Scatter flaked salmon evenly.
- Gently fold the crust over the filling, pleating as you go. Brush the crust with the egg yolk + Dijon wash.
- Bake in the oven preheated to 400°F (200°C) for 30–35 mins, or until the crust is golden brown.
- Cool slightly, then top with fresh herbs, a bit of lemon zest, or an extra grind of black pepper.
Notes
Nutrition
Did you make this recipe?
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Conclusion
The herbed crust, cream cheese filling, and smoky salmon deliver a flavorful bite. This Smoked Salmon Galette is easy to make and easy to customize.
If you try it, I’d love to hear how it turned out! Leave a comment or tag me on Instagram.
FAQ
Can I use regular smoked salmon instead of hot smoked?
You can, but keep in mind: cold-smoked salmon is more delicate and won’t hold up quite the same in the oven. It’s better used as a topping after baking. For this galette, hot smoked salmon is ideal because it’s flaky, rich, and stands up beautifully to the heat.
Can I make the galette dough ahead of time?
Absolutely! The dough can be made up to 2 days in advance and stored in the fridge. You can also freeze it. Just wrap it well and thaw in the fridge overnight before rolling.
What can I use instead of Gruyère cheese?
Smoked Gouda is a great swap. A sharp white cheddar or even fontina could work in a pinch.
Can I make this galette gluten-free?
Yes, but use a trusted 1:1 gluten-free flour blend that includes a binder like xanthan gum. The texture may be slightly more crumbly, but it’ll still be tasty!
How do I keep the crust from getting soggy?
Make sure your filling isn’t too wet. Pat the salmon dry and avoid overloading the center. You can also sprinkle a little grated cheese or even ground almonds under the filling to create a barrier that helps absorb moisture.
