Smoked Salmon Galette
Approximate Yield: Serves 6-8
Prep Time: 1.5 hours
Description
This rich, luscious galette recipe pairs beautifully with our Nova smoked salmon, making for a smoked fish dish that is as much a delight to prepare as it is to eat for brunch, lunch, or dinner. Pair this with a chardonnay for a late afternoon lunch over a Spring weekend, or a dry sparkling rosé for a light Summer dinner. This dish is so versatile in its pairability you could bust out a medium-bodied red for an Autumnal brunch, or enjoy it with a brown ale as part of a Winter holiday smorgasbord. This recipe is also great as an everyday offering. Trust us, you will want this among your go-to smoked salmon recipes.
Ingredients
For the dough
1½ cups AP flour
2 tablespoons sugar
1½ teaspoons salt
1½ teaspoons black pepper
1 stick butter, cut into ½-inch cubes
4 ounces grated Muenster cheese
¼ cup cold water
For the caremlized onions
½ stick butter
4 large sweet onions, roughly chopped
4 fresh thyme sprigs
1 teaspoon salt
½ teaspoon black pepper
1 cup vegetable broth
¼ cup dry sherry
For plating
12 ounces Acme smoked salmon
Sliced chives, for garnish
Chopped parsley, for garnish
Instructions
Step 1:
Start by preparing the dough. In a large bowl, whisk together the flour, sugar, 1½ teaspoons of salt, and 1½ teaspoons of black pepper. Add the butter and the grated Muenster cheese to the flour mixture and toss the mixture until the butter cubes and grated cheese are fully coated. Using your fingers, pinch the butter and cheese into the flour to make pea-sized pieces. Drizzle in the cold water and stir until you reach a shaggy dough consistency. Dump the dough onto a floured work surface and knead a few times to combine. Wrap the dough in plastic wrap and refrigerate it for no less than 4 hours.
Step 2:
In a large skillet, melt your butter for the caramelized onions over medium heat. Add onions and thyme sprigs. Season with 1 teaspoon of salt and a ½ teaspoon of pepper and cook, stirring occasionally, until the onions are translucent and lightly golden. This should take about 20 to 25 minutes. Reduce the heat to low-medium, add the broth and the sherry and cook while stirring frequently until the onions are browned and the liquid has mostly evaporated, but the mixture should still be saucy. This should take about 16 to 18 minutes. Transfer to a bowl and set aside to cool for at least 30 minutes.
Step 3:
Pre-heat your oven to 375. Roll the dough into a 13-inch round on a sheet of parchment. Spread the cooled caramelized onions on the dough, leaving a 1-2 inch border. Fold the edges inward, over the very edge of the onion area. Transfer to a baking sheet and bake until the dough is golden brown. This should take 40 to 50 minutes. Rotate your galette halfway through the baking process.
Step 4:
Remove your galette from the oven and let it rest for about 10 minutes. Distribute the smoked salmon evenly over the top of the galette. Garnish with sliced chives and chopped parsley and serve immediately.
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