Serves 4
50 min
Crispy Potato Galette with Smoked Fish and Dill Crème
Recipe GLPRc98af2686aaa1b
A French-inspired main course featuring crispy shredded potato cakes topped with silky dill-infused crème fraîche, delicate smoked salmon and sturgeon, and finished with fresh chives and caviar. Light, elegant, and perfectly balanced.
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Ingredients
1/2 cup crème fraîche
1 small shallot, minced
2 tablespoons finely chopped fresh dill
2 teaspoons fresh lemon juice, plus more for brushing
Kosher salt and freshly ground black pepper to taste
3 baking potatoes (about 1 1/2 pounds), peeled
4 tablespoons unsalted butter, divided
2 tablespoons melted unsalted butter
1/4 pound thinly sliced smoked salmon
1/4 pound thinly sliced smoked sturgeon
Extra-virgin olive oil for brushing
2 tablespoons freshly snipped chives for garnish
2 tablespoons caviar for garnish
Directions
In a small bowl, combine the crème fraîche, minced shallot, chopped dill, and lemon juice. Season with kosher salt and freshly ground pepper to taste. Set the dill crème fraîche aside.
Using a box grater or mandoline, grate the peeled potatoes into thin strands. Transfer to a clean kitchen towel and squeeze out excess moisture thoroughly.
Preheat your oven to 400°F. Heat 2 tablespoons of the unsalted butter in a large nonstick skillet over medium-high heat.
Divide the grated potatoes into 4 equal portions. Gently place each portion into the hot skillet, forming a flat cake about 1/4 inch thick. Cook for 3-4 minutes until the bottom is golden brown and crispy.
Brush the top of each potato cake with a small amount of the melted butter, then carefully flip using a thin spatula. Cook the other side for 3-4 minutes until golden and crispy. Add the remaining 2 tablespoons of solid butter to the skillet as needed.
Transfer the potato galettes to a baking sheet. Brush lightly with extra-virgin olive oil and a touch of fresh lemon juice.
Bake in the preheated 400°F oven for 5-8 minutes until the edges are crispy and the potatoes are cooked through.
Remove from the oven and place each galette on a serving plate. Top generously with the dill crème fraîche mixture.
Arrange the sliced smoked salmon and smoked sturgeon artfully over the crème fraîche. Garnish with fresh snipped chives and a small spoonful of caviar. Serve immediately.
