Potato Galette W/ Smoked Salmon & Dill Creme Fraiche - Bo Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Creme fraiche or sour cream,
3 tbsp: Minced shallots,
2 tbsp: Minced fresh dill,
1 1/2 tbsp: Fresh lemon juice,
2 1/2 cup: Grated peeled russet potatoes, about 19 oz
1/4 cup: , (1/2 stick) butter, melted
3 ounce: Thinly sliced smoked salmon,
1 1/2 tsp: Olive oil,
1 1/2 ounce: Salmon caviar,
1 tbsp: Chopped fresh chives,
Directions:
Mix first 3 ingredients and 1 T lemon juice in bowl. Season mixture
with salt and pepper. Cover and refrigerate until ready to use.
(Mixture can be prepared 8 hours ahead. Keep chilled.)
Preheat oven to 425F. Toss potatoes with 2 T butter in bowl. Season
with salt and pepper. Heat large ovenproof nonstick skillet over high
heat. Add 2 T butter; swirl to coat pan. Add potatoes. Using metal
spatula, press and flatten potatoes into pancake. Cook 2 minutes.
Reduce heat to medium-high and cook until bottom is golden, about 4
minutes. Slide galette onto plate. Place pan atop plate; grasp plate
and pan with oven mitts and invert galette into pan. Remove plate.
Cook until bottom is golden, about 4 minutes. Transfer pan to oven;
cook until galette is crisp, about 10 minutes.
Place galette on platter. Spread with creme fraiche. Top with salmon.
Drizzle with oil and 1/2 T lemon juice. Season with pepper. Garnish
with caviar and chives. Cut into quarters.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl &
Source from luhu.jp
with salt and pepper. Cover and refrigerate until ready to use.
(Mixture can be prepared 8 hours ahead. Keep chilled.)
Preheat oven to 425F. Toss potatoes with 2 T butter in bowl. Season
with salt and pepper. Heat large ovenproof nonstick skillet over high
heat. Add 2 T butter; swirl to coat pan. Add potatoes. Using metal
spatula, press and flatten potatoes into pancake. Cook 2 minutes.
Reduce heat to medium-high and cook until bottom is golden, about 4
minutes. Slide galette onto plate. Place pan atop plate; grasp plate
and pan with oven mitts and invert galette into pan. Remove plate.
Cook until bottom is golden, about 4 minutes. Transfer pan to oven;
cook until galette is crisp, about 10 minutes.
Place galette on platter. Spread with creme fraiche. Top with salmon.
Drizzle with oil and 1/2 T lemon juice. Season with pepper. Garnish
with caviar and chives. Cut into quarters.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl &
Source from luhu.jp