Crispy Potato Galette With Smoked Salmon and Dill Cream

I've had this recipe in my Big Black Book of Recipes (yes that's what it says on the cover) for a while now. I always had the intention of trying it because I knew this would be delicious (and it was). It's basically a fried potato galette topped with dill sour cream and smoked salmon. Although I made two portions with this recipes, it really should be split in four instead for a delightful appetizer. The recipe below is an adapted version from the famous Wolfgang Puck found in the Food & Wine magazine.

Serves 4
Ingredients

• 1/2 cup sour cream
• 1 small shallot (not green onion, or scallion), minced
• 2 tbsp chopped fresh dill
• 2 tsp lemon juice
• salt and pepper
• 1 1/2 pounds baking potato, peeled
• 4 tbsp cooking oil
• 2 tbsp melted butter
• 1/2 pound smoked salmon
• fresh chives, chopped for garnish

Step 1: Making the dill cream

This is the easy step that really doesn't require a picture, but I put two just for fun. Mix the sour cream with the dill and the lemon juice. Season with salt and pepper and chill until ready to use.

Before mixing

After mixing!

Step 2: Making the potato galettes

This is the most time consuming part of the recipe. It's not difficult but it's a bit messy. Preheat your oven to 425ºF. Take your peeled potatoes and grate them on a box grater.

Pre-peeled and shredded potatoes

After shredding

Now this next step is very important. Either put your shredded potatoes in a clean dish towel or in a colander and squeeze out as much water as possible. This took me a good five minutes of squeezing before I felt satisfied that the potatoes were as free of water as possible. If you don't do this, you won't be able to fry up the galette properly.

In a bowl, combine the potato with the melted butter and season with salt and pepper. Don't worry if at this point the potatoes are turning a bit brown, just some good old fashion oxidation happening. Divide the shredded potato in four. In a non-stick skillet, heat up 1 tbsp of your cooking oil over medium-high heat. Add a portion of the potatoes and pat it into an 1/2 inch thick disc.

Pre Flip

Post Flip

Fry for around 3 minutes each side. If you followed the instructions properly, it should be fairly easy to flip. And unless you're a perfectionist, don't worry about the galette being perfectly round, it will taste the same regardless of shape. Place on a ungreased baking sheet. Repeat with the remaining 3 other portions. Once done, bake for 10 minutes in your pre-heated oven.

Step 3: Garnish your galettes

Remove your galettes from the oven and let them rest for 5 minutes while you take out your dill cream from the fridge and unwrap your smoked salmon. Note that you could use any kind of smoked fish for this dish.

Spoon the dill cream on each galettte and top with smoked salmon. Sprinkle with salt and pepper and garnish with the chopped chive. Serve immediately and wow your guests!