Potato Galette With Smoked Salmon Recipes

WOLFGANG PUCK'S CRISP POTATO GALETTE WITH SCRAMBLED EGGS

Steps:

• Preheat the oven to 425 degrees.Combine the crème fraîche, shallots, dill, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until ready to use.
• Combine the potatoes, 2 tablespoons butter, 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat two 10-inch nonstick skillets over high heat.Add 2 tablespoons butter to each pan.Divide the potatoes between the pans (there should be 3 cups per pan) and spread each into a thick pancake.Cook the potatoes 2 minutes, then reduce heat to medium.Cook 2 minutes more or until underside is golden brown. Carefully invert each pancake onto a large flat plate, then slide each pancake back into each skillet;cook 5 minutes more.
• Place the skillets in the oven and bake until the potatoes are tender, 10 minutes.
• Meanwhile, beat the eggs, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.Heat the remaining 1 tablespoon butter over medium heat. Add the eggs and scramble until lightly cooked, about 3 minutes.
• Slide the galettes onto two serving plates.Spread each generously with the dill cream and top with the salmon.Sprinkle with 1 teaspoon lemon juice and a pinch of pepper.Carefully place the eggs on top.Cut into portions and garnish with chopped chives and salmon caviar.Serve immediately with the remaining dill cream.

CRISP POTATO GALETTE WITH SMOKED SALMON AND CAVIAR

Steps:

• Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.
• Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between the 2 pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a preheated 425 degree F. oven for 10 minutes.
• Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.
• Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush smoked salmon with olive oil, then sprinkle with black pepper and remaining lemon juice. Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.