Introduction
“Galettes de saumon” are savory French salmon patties—crispy on the outside, tender and flavorful on the inside. These galettes are incredibly versatile: you can use leftover cooked salmon or canned salmon, and customize the herbs and spices to your taste. They’re pan-fried for a golden crust and make an elegant yet comforting meal.
🧂 Ingredients (Makes about 6–8 galettes)
For the galettes:
- 400 g (14 oz) cooked or canned salmon, skin and bones removed
- 1 small shallot, finely chopped
- 2 tbsp chopped fresh parsley or dill (or both)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- 1 egg
- 50 g (1/2 cup) breadcrumbs (plus more if needed)
- Zest of 1 lemon
- Juice of 1/2 lemon
- Salt and pepper, to taste
- Olive oil or neutral oil, for frying
Optional additions:
- 1 tbsp capers, chopped
- 1 tsp smoked paprika or chili flakes (for a kick)
- 1 tbsp crème fraîche or mayonnaise (for extra tenderness)
🍳 Instructions
Step 1: Prepare the mixture
- In a large bowl, flake the salmon with a fork.
- Add the chopped shallot, herbs, garlic, lemon zest, and juice.
- Stir in the mustard, egg, and breadcrumbs.
- Mix everything together gently but thoroughly. The mixture should be moist but hold its shape—add more breadcrumbs if it’s too loose.
- Season generously with salt and pepper. Add any optional ingredients you like at this stage.
Step 2: Shape the galettes
- Form the mixture into small patties—about 6 to 8, depending on the size you prefer.
- Place them on a plate and chill in the fridge for at least 15–20 minutes (this helps them hold their shape during cooking).
Step 3: Cook the galettes
- Heat 2–3 tablespoons of oil in a non-stick skillet over medium heat.
- Fry the galettes in batches, about 3–4 minutes per side, until golden brown and crispy.
- Drain on paper towels if needed, and keep warm in a low oven while cooking the rest.
🍽️ Serving Suggestions
- Serve hot with a fresh green salad and lemon wedges.
- Add a dollop of yogurt-dill sauce or tartar sauce.
- For a heartier meal, serve with rice, roasted vegetables, or a warm potato salad.
✅ Tips & Variations
- Make-ahead: The uncooked patties can be made ahead and refrigerated for up to 24 hours.
- Freezing: Freeze uncooked patties between layers of parchment paper. Thaw before frying.
- Alternative protein: You can substitute cooked white fish or even mashed chickpeas for a pescatarian or vegetarian twist.