Potato Galette with Smoked Salmon and Dill Creme
January 18, 2015
Pure delight. I was searching for something to use up the last of our smoked salmon, and I ended up making this for dinner and again for breakfast the next morning. The flavors in this are very middle range, with the richness of the salmon and dill creme balanced by the acidity of the lemon and capers. Enjoy with sparkling wine!
- Yields: 24 small or 4 large galettes
For the Galette aka Hash Brown
Rinse the grated potatoes and onions in a colander, then roll them in a kitchen towel and twist and squeeze the water out of them using as much force as possible. The more dry they are the more crisp the galette will be. When you unroll them from the towel they will be dry and fluffy, not soggy.
Heat the olive oil and butter over medium high heat in a large pan, then drop the potato mixture into equal sized galettes about 1/4 to 1/2 inch thick depending on whether you want thinner crisp galettes, or galettes with crispy outside and a smooth center. Use a fork to spread them around.
Place one or two galettes on a plate, and smear the dill creme in the center, then twist the smoked salmon as you place it over the creme and top with capers, dill, and green onions or shallot. Serve with dressed salad greens