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Individual potato pancakes called galettes are topped with a sour cream mixture and smoked salmon. The potato galettes can be browned 2 hours in advance. Bake in the oven 10 minutes before serving.


  • 1/4 cup crême fraiche or sour cream
    3 tablespoons shallots, minced
    2 tablespoons fresh dill, minced
    1 1/2 tablespoons fresh lemon juice
    to taste salt and pepper
    2 large Idaho potatoes
    1/4 cup butter, melted
    4 ounces smoked salmon, thinly sliced
    1 1/2 ounces salmon caviar, (optional)
    1 tablespoon fresh chives, chopped


  • Preheat oven to 400 degrees.
    Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
    Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
    Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
    Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
    Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
    Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.
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Potato galettes with smoked salmon and dill creme fraiche

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