Scandinavian Salmon Galette with Rye Pastry, Root Vegetables and Lingonberries

A hearty galette made from rye shortcrust pastry with tender salmon, parsnips and carrots under a dill cream custard. The lingonberries add a fresh, tangy accent and pair well with the fish.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 150 g All-purpose flour
• 100 g Rye flour
• 125 g Butter, cold and diced
• 1 tsp Salt
• 60 ml Water, ice-cold
• 400 g Salmon fillet, skinless
• 200 g Parsnips
• 150 g Carrots
• 1 pc Onion
• 1 pc Organic lemon, zest only
• 1 bunch Dill
• 3 tbsp Lingonberries from a jar
• 1 tbsp Cooking oil
• 2 pc Eggs
• 200 ml Heavy cream
• 1 tsp Mustard
• 1 pinch Pepper

Method

1. Preheat the oven to 200 °C top and bottom heat and line a baking sheet with baking paper.
2. Mix the all-purpose flour, rye flour and salt in a bowl, rub the cold diced butter in with your fingertips until crumbly. Add the ice-cold water and quickly knead into a smooth dough. Wrap the dough in cling film and chill for 30 minutes.
3. Peel the parsnips and carrots, thinly slice the parsnips with a mandoline and dice the carrots small. Finely dice the onion.
4. Heat the cooking oil in a large pan, fry the onion, parsnips and carrots over medium heat for 8 minutes until they take on a light color, then season with salt and let cool.
5. Cut the salmon into 2 cm cubes. Grate the lemon zest and finely chop the dill.
6. Whisk together the eggs, cream, mustard, half of the dill, 1 pinch of salt and the pepper in a bowl.
7. Roll out the dough between two sheets of baking paper into a circle about 35 cm across and place it on the baking sheet. Fold the edge about 4 cm inward.
8. Spread the root vegetables over the dough, add the salmon cubes on top and scatter the lingonberries over them. Pour the custard over everything.
9. Bake the galette in the oven for 35 to 40 minutes, until the edge is golden brown and the custard has set.
10. Let the galette rest for 5 minutes, sprinkle with the lemon zest and the remaining dill and serve warm.