Potato galette w/ smoked salmon & dill creme fraiche - bo

4 servings

Ingredients

Quantity Ingredient
¼ cup Creme fraiche or sour cream
3 tablespoons Minced shallots
2 tablespoons Minced fresh dill
1½ tablespoon Fresh lemon juice
2½ cup Grated peeled russet potatoes (about 19 oz)
¼ cup (1/2 stick) butter, melted
3 ounces Thinly sliced smoked salmon
1½ teaspoon Olive oil
1½ ounce Salmon caviar
1 tablespoon Chopped fresh chives

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 minutes.

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>

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