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recipe_565_414053

Smoked Salmon & Mushroom Galette

Mushroom Paradise Spice Blend & Garden Mirepoix Sea Salt cover a smoked salmon galette with warm spices, herbs, and notes of truffle. Cut and serve galette with a fresh salad and glass of iced tea for an elegant, light lunch.

Mushroom Paradise Spice Blend & Garden Mirepoix Sea Salt cover a smoked salmon galette with warm spices, herbs, and notes of truffle. Cut and serve galette with a fresh salad and glass of iced tea for an elegant, light lunch.
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Smoked Salmon & Mushroom Galette
Smoked Salmon & Mushroom Galette

In stock

$4.89

Summary
    1 Tbsp. + 2 tsp. Organic Extra Virgin Olive Oil
    2 Tbsp. Mushroom Paradise Spice Blend
    2 tsp. Garden Mirepoix Sea Salt, divided
    6 oz. sliced cremini mushrooms
    2 leeks (white & light green parts only), washed and sliced ½" thick
    3 oz. smoked Nova salmon
    1 Tbsp. sour cream
    1 Tbsp. Dijon mustard
    1 (9") froz.en pie crust, just thawed
    3 oz. goat cheese, crumbled
    2 oz. grated Parmesan cheese
    1 egg, lightly beaten
    1 Tbsp. fresh chopped parsley
    Prep Time
    20 mins.
    Total Time
    1 hr 3 mins.
    Cook Time
    43 mins.
    Yield
    4 servings
    PREHEAT oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
    HEAT 1 Tbsp. Organic Extra Virgin Olive Oil in a large non-stick skillet over medium heat. Add mushrooms, leeks and Mushroom Paradise Spice Blend. Cook until tender, stirring occasionally, 6-8 mins. Meanwhile, roughly chop the smoked salmon.
    REMOVE skillet from heat, stir in sour cream, mustard, salmon, and 1 tsp. Garden Mirepoix Sea Salt.
    PLACE pie crust on parchment paper and cut 4 (¼”) circles around base of the dough. Brush dough with 1 tsp. Organic Extra Virgin Olive Oil.
    SPREAD half of the filling over the dough, leaving a 2” border around edge. Sprinkle half of both cheeses on top, followed by remaining filling and rest of the cheese. Drizzle 1 tsp. Organic Extra Virgin Olive Oil over filling.
    FOLD one edge of dough, up over outer portion of filling. Repeat around entire galette, overlapping dough with pleats. Gently pinch pleats together to secure.
    BRUSH dough with beaten egg. Sprinkle with remaining Garden Mirepoix Sea Salt.
    BAKE 10 mins. and then lower oven to 375°F and bake an additional 20-25 mins. until golden brown.
    REMOVE from oven and let cool 10 mins. on a wire rack before serving. Garnish with fresh chopped parsley.
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