Recipe: Crème Fraîche & Smoked Salmon Galette

Serve this show-stopper as an easy first course on the big day. Judith Batchelar explains how to make her sensational Crème Fraîche & Smoked Salmon Galette.

This recipe looks elegant but takes very little effort. My top tip for Christmas entertaining – keep some ready-made puff pastry in the fridge as it comes in useful for all sorts of things!

Ingredients

Serves 4

For the Galette:

• 2 packs of by Sainsbury’s Ready Rolled Puff Pastry, cut into 4 x 16cm rounds
• 1 tub of Taste the Difference British crème fraîche 300ml
• 3 x Taste the Difference Oak Smoked Salmon, sliced

To Garnish:

• Finely chopped onion and capers or snipped chives
• A drizzle of British Cold Press Rapeseed Oil
• Freshly ground black pepper

Method

1. Preheat the oven to 200°C/ gas mark 6

2. Prick pastry bases with a fork and pop in the oven for 2 minutes

3. Remove from the oven and gently push the puffed up pastry centre down with a fish slice to ensure it doesn’t rise

4. Return to the oven and bake for a further 12 minutes until golden. Remove from the oven and leave to cool slightly before assembling

5. To assemble, spread a layer of crème fraîche on the baked pastry

6. Crumple strips (around 1.5cm wide) of smoked salmon on the top, sprinkle with your chosen garnish and then drizzle with the cold pressed rapeseed oil and freshly ground black pepper