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Cold Smoked Salmon Galette

60 mins
6-8 Servings

Ingredients:

  • 4 ounces Ducktrap Kendall Brook Cold Smoked Salmon
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 1 garlic clove, grated
  • 1 tablespoon fresh dill, finely chopped + additional for sprinkling
  • 1 tablespoon fresh chives, finely chopped + additional for sprinkling
  • Salt and pepper, to taste
  • 1 sheet frozen puff pastry, thawed
  • 1 tablespoon water

For the pickled onion:

  • ½ cup distilled white wine vinegar
  • ½ cup hot water
  • 1 tablespoon granulated sugar
  • 1½ teaspoons salt
  • 1 medium red onion, very thinly sliced

For the galette:

  • 8 ounces full-fat cream cheese, softened
  • ¼ cup plain, unsweetened Greek yogurt

 

Instructions

  • Preheat oven to 400℉. Line a baking tray with parchment paper.
  • Make pickled onions: Whisk vinegar, water, sugar, and salt in a small bowl until dissolved. Add onions and let sit 30–60 minutes.
  • Make filling: In a bowl, mix cream cheese and Greek yogurt until smooth. Add 1 egg, lemon juice, garlic, salt, and pepper. Mix well, then fold in dill and chives.
  • Roll puff pastry into an 11x14 rectangle and place on the tray. Lightly prick with a fork.
  • Spread filling evenly, leaving a 1-inch border. Fold edges over the filling.
  • Whisk remaining egg with water and brush over the edges only.
  • Bake 20–25 minutes until golden and puffed. Let cool slightly.
  • Top with salmon, pickled onions, and extra herbs before serving.