Saumon surprise – Galettes de pavé de saumon fumé aux endives, poireaux et herbes



Originally I wanted to use smoked trout for this dish, but could not find any, I guess it’s not something very common in the US. So I ended up using a big piece of cooked smoked sockeye salmon (not the raw smoked sliced salmon). The mixture of dill and chives is a nice addition to flavor the salmon. The bottom layer is fondue of leeks, then comes a layer of salmon, and the top layer is the fondue of endives. I used my silicon molds from Demarle that I brought back from France (you can find silicon molds in the US but not that particular brand), I’ve seen them at Bed Bath and Beyond, Sur la Table, and many other stores, but they’re made out of some other material. Don’t buy the cheap kind because the material is not healthy to use on the long term.

Every home cook and even restaurant chefs in France use silicon molds nowadays, it’s the huge trend and they’re wonderful and so practical. Demarle brand in France is sold like Amway products in the US. You have a representative of Demarle who comes to your home with the new products and you host a party with friends and that’s the only way you can buy them, through their representative.

I love my silicon molds so much, my mom has the whole line at home, and she uses them almost every day. Their use is infinite, and what I really love about them is that the food does not stick, you can make beautiful presentations and whatever you make, it cooks a lot faster. They’re not that cheap, one mold cost about 40 Euros which is somehow expensive for a mold, but they last a lifetime.

If you can’t find any, you can use any round deep individual molds as well but they need to be the unstick kind. This dish is quick to make and does not require extraordinary culinary skills so a beginner would be able to make great galettes.

Ingredients for 6

  • 2 leeks
  • 6 endives
  • 3 garlic cloves, crushed
  • 1/2 lbs smoked sockeye salmon
  • 1 tbs dill, chopped
  • 1 tbs chives, chopped
  • 3 eggs
  • 100 ml milk
  • 200 ml heavy cream
  • 1 tbs olive oil
  • salt and pepper


Wash leeks and endives, cut them crosswise. In a pan heat up olive oil, add crushed garlic, stir for a few seconds, add leeks, salt and pepepr. Cover and cook until the leeks are tender. Remove set aside. In the same pan, cook endives the same way. Let them cook slowly until water evaporates and endives are cooked.

In a mixing bowl, add eggs, milk, cream, chopped herbs, salt and pepper.

Now, fill your molds. Place a layer of leeks at the bottom (if you are using silicon molds, you don’t need to oil them), place some salmon in the middle, then top with a layer of endives. POur the egg/herbs mixture on top of each galette and cook in a pre-heated oven at 360F for about 20-30 min until the top of the galette is nicely browned.