Potato Galettes With Smoked Salmon Recipes

POTATO GALETTES WITH SMOKED SALMON

Steps:

• Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
• Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.

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.

POTATO GALETTE WITH SMOKED SALMON

Steps:

• Melt butter in a saucepan over low heat. Remove from heat; let solids sink to bottom. Skim foam. Carefully pour off clarified butter, discarding solids.
• Preheat oven to 400 degrees. Slice potatoes a little less than 1/8 inch thick, and lay on a kitchen towel. Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat. Add 2 tablespoons clarified butter; swirl to coat. Arrange some potatoes in concentric circles. Season with 1/4 teaspoon salt and some freshly ground pepper to coat. Repeat with remaining potatoes to form 2 more layers. Pour 3 tablespoons clarified butter down sides of skillet to seep under potatoes. Brush underside of a medium heavy skillet with remaining clarified butter; set over potatoes as a cover. Reduce heat to medium. Cook until underside is golden and crisp, 5 to 7 minutes more. Flip potatoes using 2 metal spatulas. Cover with skillet. Cook until potatoes start to brown, about 4 minutes. Remove top skillet. Bake until underside is crisp, 7 to 9 minutes.
• Remove galette from skillet; transfer to a wire rack. Let cool for 10 minutes. Beat cream cheese with creme fraiche until fluffy; spread over potatoes. Top with salmon. Sprinkle with chives. Cut into wedges.