This smoked salmon galette recipe makes a mouthwatering dish ready to eat at breakfast, lunch, or dinner. Photo by Andrew Maxwell.

Alaskans have relied on salmon for millennia. It is possibly the most important animal to Alaska’s rich history. For about as long as Alaskans have been eating salmon, they have been preserving salmon with smoke.

Smoked salmon may be the most versatile meat. We use it in dips, spreads, and quiche. We top our bagels with it and serve it alongside charcuterie boards. And if you’ve never tried a smoked salmon grilled cheese, you really should.

Another dish you can add to smoked salmon’s repertoire, is this Smoked Salmon Galette.

A galette is a French pastry, a pie of sorts without a pie pan. Though they are most often served with a sweet filling made of fruit and nuts, you can also find the occasional savory galette. Here we pair ricotta and spinach with our Alderwood Smoked Salmon.

The great thing about this dish is that it can be served any time of day. It is a perfect addition to breakfast or a fancy brunch. Serve it with a light salad for a sensible lunch, or pare it down to bite-size pieces for appetizers or a first course at supper. This recipe can also be simplified by using a store-bought pie shell, and the galette can be made ahead of time, making it all the more versatile.

Pie Dough

flour and butter
For this smoked salmon galette you can use a store-bought crust or make the dough from scratch. Photo by Andrew Maxwell.
  • ¾ c wheat flour
  • ½ c all-purpose flour
  • 1 tsp salt
  • 4 oz butter
  • 1 egg yolk (save the white for the galette)
  • 3 Tbsp ice water

Mix flours and salt. Cut butter into small pieces and add to flour. Using your hands or a fork: crumble butter into the flour until it resembles coarse breadcrumbs. Add the water and the egg yolk. The key to flaky pie crust is to fold the dough, rather than mix or knead the dough. It will seem like there is not enough water at first but as you continue to fold you will notice the dough start to form. Add a few drops of water if needed, but the idea is to not overwork the dough. Once the dough has formed, press it into a circle shape and refrigerate for one hour.


Garlic, shallot, and spinach ready to make the galette. Photo by Andrew Maxwell.
  • 1 pie shell
  • ⅔ c ricotta cheese
  • 2 eggs, separated
  • 1 lemon or blood orange, zested
  • 10 oz package of baby spinach
  • 1 shallot, diced
  • 3-4 cloves garlic, minced
  • 2 Tbsp shaved or grated parmesan
  • Fresh parsley, chopped
  • Salt and pepper
  • Smoked salmon
  • Chopped capers, for garnish

Add oil to a skillet over medium-low heat and add the shallot, season with salt and pepper, cook until translucent, then add the garlic. Once the garlic becomes aromatic, after 2-3 minutes, add the spinach in small batches until it is cooked down considerably and has a dark green color. Allow to cool and squeeze out as much water as possible either through a sieve or just in your hands.

While the spinach is cooling mix the ricotta cheese with 1 egg white, cracked pepper, the zest of ½ a lemon or blood orange, and a small handful of chopped parsley. Roll pie shell to a 10-12 inch circle, it doesn’t need to be perfect, rough edges will actually give the galette a more rustic look. Transfer pie shell onto a piece of parchment paper. In the center of the shell spread the ricotta mixture evenly, leaving a 1-inch border around the pie shell. Once the spinach mixture is cool and drained, spread evenly on top of the ricotta mixture.

Galette crust with spinach and ricotta spread in middle
Galette ready to be folded and baked. Photo by Andrew Maxwell.

Starting at the 12 o’clock position: fold the edges of the pie shell over the filling, working your way around, pleats will form making the classic galette shape. (At this point you can wrap the galette in plastic wrap and refrigerate up to two days if you’re prepping ahead.) Brush the remaining egg white on the exposed pie dough, and sprinkle parmesan over the whole thing. Bake in a 400-degree oven for 40 minutes, turning after 20 minutes. Once the crust is golden and crispy remove from the oven and allow to cool. Cut into wedges, top with sliced Alaskan Smoked Salmon and serve with chopped capers. 


A slice from the finished galette. Topped with smoked salmon.
Finished galette topped with smoked salmon. Photo by Andrew Maxwell.

Andrew Maxwell is the chef at Silver Salmon Creek Lodge in Lake Clark National Park, Alaska. Email Andrew at [email protected]

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