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baked galette, cut up wedges, serving plate, glass with water

How to make Smoked Salmon Galette Recipe

Sylwia Vaclavek
Flaky, herby pastry filled with creamy herbed cream cheese, briny capers, rich Gruyère, and tender chunks of smoked salmon.
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Prep Time 25 minutes
Cook Time 40 minutes
Chilling 30 minutes
Total Time 1 hour 35 minutes
Course Appetizer, Breakfast, Dinner
Cuisine American
Servings 6
Calories 447 kcal

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

Keep that butter cold - it will make a flaky crust. If it starts to melt, pop the dough in the fridge for 10 minutes. 
Chill the dough - a quick 30-minute chill helps the gluten relax and the butter firm up. 
Flake the salmon gently - Hot-smoked salmon is delicate, be gentle.

Nutrition

Serving: 1pieceCalories: 447kcalCarbohydrates: 31gProtein: 16gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 116mgSodium: 607mgPotassium: 141mgFiber: 4gSugar: 1gVitamin A: 998IUVitamin C: 2mgCalcium: 222mgIron: 2mg
Keyword galette, hot-smoked salmon, smoked salmon
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