Fresh caught local wild salmon is one of the great gastronomical perks of living in the Pacific Northwest. Smoking adds an extra special layer of flavor, but can also add to the cost (unless you know a fisherman). Fortunately, it doesn’t take much smoked salmon to enhance the flavor of otherwise mildly flavored dishes.
In this recipe, I started with the gentle flavors of potato galettes and added just enough smoked salmon to transform the dish into something really special.
- 2 potatoes, Yukon Gold (Half Acre Farm, Ferndale)
- ¼ tsp salt
- 2 Tbsp fresh or dried basil, minced (The Growing Garden, Bellingham)
- 1 Tbsp butter (Breckinridge Farm, Everson)
- ¼ lb smoked salmon (I used wild Alaska sockeye, caught and smoked by a Whatcom County resident)
- Sour cream to garnish (Breckinridge Farm, Everson)
- Peel and boil potatoes until just soft (or microwave on high for about 5-1/2 minutes).
- Cool potatoes and then grate into a mixing bowl. Season with salt and stir in chopped basil.
- Heat butter in small skillet. Take a tablespoon of grated potato and make a circle in the pan. (You might want to use a round metal cookie cutter to shape the potatoes.) Top with some smoked salmon. Take another tablespoon of potato and cover smoked salmon. Fry on each side until crisp.
- Serve with dollop of sour cream on each galette.
Large galette patties can be served as a breakfast “pancake”. Make them smaller to serve as appetizers.
Community Food Co-op, 1220 N. Forest St. or 315 Westerly Road, Bellingham
Half Acre Farm U-pick at Boxx Berry Farm, 6211 Northwest Road, Ferndale
Terra Organica, 1530 Cornwall Ave., Bellingham