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Try SavoraSalmon & Leek Galette with Cornmeal Crust
This rustic galette features flaky cornmeal crust, savory sautéed leeks, and tender salmon. It's a delightful dish perfect for a light dinner or elegant lunch. The cornmeal adds a delightful crunch to the pastry, complementing the richness of the salmon.
Ingredients
- Salmon fillet1 pound
- Leeks2 medium
- Cornmeal1/2 cup
- All-purpose flour1 cup
- Cold butter1/2 cup
- Ice water1/4 cup
- Olive oil2 tablespoons
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Fresh dill2 tablespoons
- Lemon1
- Egg1
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Learn MoreMethod
Preheat oven to 400°F (200°C).
Prepare the crust: In a large bowl, combine cornmeal, flour, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic, and chill for at least 30 minutes.
Prepare the leeks: Thinly slice the leeks, using only the white and light green parts. Heat olive oil in a skillet over medium heat. Add leeks and cook until softened, about 8-10 minutes. Season with salt and pepper.
Assemble the galette: On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
Spread the sautéed leeks evenly over the dough, leaving a 2-inch border. Place the salmon fillet on top of the leeks. Season the salmon with salt, pepper, and fresh dill. Squeeze lemon juice over the salmon.
Fold the edges of the dough over the filling, pleating as needed. Brush the crust with a beaten egg.
Bake for 30-35 minutes, or until the crust is golden brown and the salmon is cooked through.
Let cool slightly before slicing and serving. Garnish with extra dill and lemon wedges, if desired.
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