Potato galettes with smoked salmon and dill creme fraiche

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Photo: wefacecook.com

Prep Time:
15 minutes
Cooking Time:
12 minutes
Servings:
6

Individual potato pancakes called galettes are topped with a sour cream mixture and smoked salmon. The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.

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  •  Tags for<b>Potato galettes with smoked salmon and dill creme fraiche
  • Tags for Potato galettes with smoked salmon and dill creme fraiche
  • main ingredients:
  • salmon Pageturner Cookbook
  • potato Pageturner Cookbook
  • cream Pageturner Cookbook
  • shallot Pageturner Cookbook
  • dill Pageturner Cookbook
  • type of dish:
  • appetizer Pageturner Cookbook
  • Country cuisine:
  • United-Kingdom Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
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    Ingredients

    • 1/4 cup crême fraiche or sour cream
      3 tablespoons shallots, minced
      2 tablespoons fresh dill, minced
      1 1/2 tablespoons fresh lemon juice
      to taste salt and pepper
      2 large Idaho potatoes
      1/4 cup butter, melted
      4 ounces smoked salmon, thinly sliced
      1 1/2 ounces salmon caviar, (optional)
      1 tablespoon fresh chives, chopped

    Directions

    Preheat oven to 400 degrees.
    Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
    Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
    Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
    Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
    Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
    PRESENTATION
    Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.

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