Crispy Potato Galette with Smoked Salmon and Dill Cream Recipe

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Le Cordon Betty is back in session. Wolfgang Puck’s classic Crispy Potato Galette with Smoked Salmon and Dill Cream is elegant and impressive, but also deceivingly simple. You are so going to ace this one.

For added instruction and entertainment, watch the How to Make Crispy Potato Galettes with Smoked Salmon and Dill Cream video. For more great recipes using Idaho Potatoes, check out their website.

Ingredients for Crispy Potato Galette
1 lb Idaho Russet Potatoes
1/2 cup grated sweet onion
1 large egg
2 TBSP all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
few cracks fresh black pepper

Ingredients for Dill Cream:
1/2 cup crème fraîche or sour cream
1/4 cup minced shallot
1 teaspoon dill
2 TBSP fresh lemon juice
1 TBSP lemon zest (if desired)
salt & pepper to taste

Other Ingredients:
4 ounces smoked salmon
2 TBSP capers
1 TBSP chopped green onion or chives
dill for garnish
olive oil and butter for frying

NOTES: Makes about 2 dozen appetizer-sized galettes. Wolfgang Puck’s original recipe uses caviar in place of the capers and a combination of smoked fish. If not serving the Galettes right away, allow them to cool completely. When ready to serve, preheat the oven to 400°F, place the potatoes on a baking sheet and heat until crisp, about 10 minutes. For added instruction and entertainment, watch the How to Make Crispy Potato Galettes with Smoked Salmon and Dill Cream video.

Directions:

Make the Dill Cream:
1) In a bowl, stir together the crème fraîche, minced shallot, chopped dill, minced green onion chives and 1 TBSP of lemon juice. Season to taste with salt and pepper.
2) Cover and chill. Mixture thickens as it cools.

Make the Galettes:
1) With a box grater, shred the Idaho potatoes and rinse under cold water.
2) Transfer the potatoes to a clean towel and twist to squeeze out as much liquid as you can.
3) Transfer the mostly dry Idaho shreds to another bowl.
4) With a box grater, shred an onion, discarding most of the liquid that is produced.
5) Add onion, flour, baking powder, salt and pepper and the egg to the shredded Idaho potatoes. Mix until blended.
6) Heat olive oil and a knob of butter in a large, heavy skillet until it feels hot.
7) Drop small fork-fulls of the mixture into the hot oil/butter, patting down to form an evenly thin pancake about the size of a Silver Dollar.
8) Cook the galettes until they’re crispy and golden brown, about 3 to 4 minutes per side.
9) Transfer to paper towels to drain.

Assemble the Galettes:
1) Spoon a small dollop of the Dill Cream onto each galette and top with generous folds of smoked salmon.
2) Puck’s secret: lightly dab the salmon with olive oil and lemon juice to make the salmon glisten.
3) Garnish with green onion, chopped capers and a pinch more dill, if desired.
4) Share and enjoy with a glass of bubbly!

For added instruction and entertainment, watch the How to Make Crispy Potato Galettes with Smoked Salmon and Dill Cream video.

RECIPECrispy Potato Galette with Smoked Salmon and Dill Cream

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Wolfgang Puck's classic Crispy Potato Galette with Smoked Salmon and Dill Cream is elegant and impressive, but also deceivingly simple.

Course Appetizer

Cuisine Entertaining

Servings 8

Author Sara O'Donnell

Ingredients

Ingredients for Crispy Potato Galette:

• 1 lb Idaho Russet Potatoes
• 1/2 cup grated sweet onion
• 1 large egg
• 2 TBSP all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• few cracks fresh black pepper

Ingredients for Dill Cream:

• 1/2 cup crème fraîche or sour cream
• 1/4 cup minced shallot
• 1 tsp dill
• 2 TBSP fresh lemon juice
• 1 TBSP lemon zest (if desired)
• salt & pepper to taste

Other Ingredients:

• 4 ozs smoked salmon
• 2 TBSP capers
• 1 TBSP chopped green onion or chives
• dill for garnish
• olive oil and butter for frying

Recipe Notes

Makes about 2 dozen appetizer-sized galettes. Wolfgang Puck's original recipe uses caviar in place of the capers and a combination of smoked fish. If not serving the Galettes right away, allow them to cool completely. When ready to serve, preheat the oven to 400°F, place the potatoes on a baking sheet and heat until crisp, about 10 minutes. For added instruction and entertainment, watch the How to Make Crispy Potato Galettes with Smoked Salmon and Dill Cream video.

Instructions

Make the Dill Cream:

1. In a bowl, stir together the crème fraîche, minced shallot, chopped dill, minced green onion chives and 1 TBSP of lemon juice. Season to taste with salt and pepper.
2. Cover and chill. Mixture thickens as it cools.

Make the Galettes:

1. With a box grater, shred the Idaho potatoes and rinse under cold water.
2. Transfer the potatoes to a clean towel and twist to squeeze out as much liquid as you can.
3. Transfer the mostly dry Idaho shreds to another bowl.
4. With a box grater, shred an onion, discarding most of the liquid that is produced.

5. Add onion, flour, baking powder, salt and pepper and the egg to the shredded Idaho potatoes. Mix until blended.
   

6. Heat olive oil and a knob of butter in a large, heavy skillet until it feels hot.
7. Drop small fork-fulls of the mixture into the hot oil/butter, patting down to form an evenly thin pancake about the size of a Silver Dollar.
8. Cook the galettes until they’re crispy and golden brown, about 3 to 4 minutes per side.

9. Transfer to paper towels to drain.

Assemble the Galettes:

1. Spoon a small dollop of the Dill Cream onto each galette and top with generous folds of smoked salmon.
2. Puck’s secret: lightly dab the salmon with olive oil and lemon juice to make the salmon glisten.
3. Garnish with green onion, chopped capers and a pinch more dill, if desired.
4. Share and enjoy with a glass of bubbly!

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