Potato galette w/ smoked salmon & dill
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Minced shallots |
| 2 | tablespoons | Minced fresh dill |
| 2½ | cup | Grated peeled russet |
| Potatoes (about 19 oz) | ||
| 1½ | tablespoon | Fresh lemon juice |
| 3 | ounces | Thinly sliced smoked salmon |
| 1½ | teaspoon | Olive oil |
| 1½ | ounce | Salmon caviar |
| 1 | tablespoon | Chopped fresh chives |
| ¼ | cup | Creme fraiche or sour cream |
| ¼ | cup | (1/2 stick) butter, melted |
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 425'F. 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 m i nutes.
Place galette on platter. Spread with creme fraiche. Top with salmon.
Drizzle with oil and ½ T lemon juice. Season with pepper. Garnish with caviar and chives. Cut into quarters.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg> Submitted By BARB HARKINS On 02-02-95