Mini Salmon Galettes Recipes

MINI SALMON GALETTES

Steps:

• Heat oven to 400°F. In medium bowl, stir cream cheese, capers, lemon peel and pepper until well mixed.
• Remove crusts from pouches; unroll on lightly floured work surface. With 4-inch round cookie cutter, cut 7 rounds from each crust, rerolling scraps once. Spread about 1 tablespoon cream cheese mixture onto each round to within 1/2 inch of edge. Fold edge of each crust over filling, pleating crust slightly as necessary. Place on ungreased cookie sheet. Brush crust edges with egg.
• Bake 16 to 20 minutes or until crust is light golden brown. Top each galette with 1 heaping teaspoonful red onion, 1 piece of salmon and chives. Serve warm.

POTATO GALETTES WITH SMOKED SALMON

Steps:

• Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
• Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.

POTATO GALETTE WITH SMOKED SALMON

Steps:

• Melt butter in a saucepan over low heat. Remove from heat; let solids sink to bottom. Skim foam. Carefully pour off clarified butter, discarding solids.
• Preheat oven to 400 degrees. Slice potatoes a little less than 1/8 inch thick, and lay on a kitchen towel. Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat. Add 2 tablespoons clarified butter; swirl to coat. Arrange some potatoes in concentric circles. Season with 1/4 teaspoon salt and some freshly ground pepper to coat. Repeat with remaining potatoes to form 2 more layers. Pour 3 tablespoons clarified butter down sides of skillet to seep under potatoes. Brush underside of a medium heavy skillet with remaining clarified butter; set over potatoes as a cover. Reduce heat to medium. Cook until underside is golden and crisp, 5 to 7 minutes more. Flip potatoes using 2 metal spatulas. Cover with skillet. Cook until potatoes start to brown, about 4 minutes. Remove top skillet. Bake until underside is crisp, 7 to 9 minutes.
• Remove galette from skillet; transfer to a wire rack. Let cool for 10 minutes. Beat cream cheese with creme fraiche until fluffy; spread over potatoes. Top with salmon. Sprinkle with chives. Cut into wedges.

MINI MUSHROOM GALETTES

Steps:

• Mix flour and salt together in a bowl. Cut in 1/2 cup butter with a pastry blender until mixture resembles small pebbles.
• Mix 1/4 cup ice water, yogurt, and lime juice together in a small bowl. Stir into the flour mixture until dough comes together. Shape dough into a disc; wrap in plastic wrap. Chill until firm, about 45 minutes.
• Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add leeks; cook and stir until softened, about 5 minutes. Stir in marjoram; cook until fragrant, about 1 minute. Stir in shiitake mushrooms and button mushrooms; cook and stir until tender, about 5 minutes. Remove from heat; season with salt and pepper.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Roll out dough on a floured work surface with a floured rolling pin. Cut into 5-inch circles. Place circles on the baking sheet.
• Place 1 tablespoon of the leek and mushroom filling in the center of each circle, leaving a 1-inch border. Fold up and overlap edges of border around the filling.
• Whisk egg yolk and 1 tablespoon water together in a small bowl to make egg wash. Brush egg wash over dough.
• Bake in the preheated oven until light golden brown, 15 to 25 minutes.