Potato Galette With Smoked Salmon Food

POTATO GALETTE WITH SMOKED SALMON

Potato Galette with Smoked Salmon image

Smoked salmon adds just the right amount of saltiness to layers of golden spuds. Thinly sliced potatoes in concentric circles make a pretty galette. This one has a cool, fluffy spread that pairs perfectly with smoked salmon.

Provided by Martha Stewart

Time 45m

Number Of Ingredients 8

Ingredients

6 tablespoons unsalted butter
2 medium russet potatoes
1/4 teaspoon coarse salt
freshly ground pepper
3 tablespoons cream cheese
3 tablespoons creme fraiche (or sour cream)
5 ounces sliced smoked salmon
2 teaspoons chopped fresh chives

Steps:

Melt butter in a saucepan over low heat. Remove from heat; let solids sink to bottom. Skim foam. Carefully pour off clarified butter, discarding solids.
Preheat oven to 400 degrees. Slice potatoes a little less than 1/8 inch thick, and lay on a kitchen towel. Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat. Add 2 tablespoons clarified butter; swirl to coat. Arrange some potatoes in concentric circles. Season with 1/4 teaspoon salt and some freshly ground pepper to coat. Repeat with remaining potatoes to form 2 more layers. Pour 3 tablespoons clarified butter down sides of skillet to seep under potatoes. Brush underside of a medium heavy skillet with remaining clarified butter; set over potatoes as a cover. Reduce heat to medium. Cook until underside is golden and crisp, 5 to 7 minutes more. Flip potatoes using 2 metal spatulas. Cover with skillet. Cook until potatoes start to brown, about 4 minutes. Remove top skillet. Bake until underside is crisp, 7 to 9 minutes.
Remove galette from skillet; transfer to a wire rack. Let cool for 10 minutes. Beat cream cheese with creme fraiche until fluffy; spread over potatoes. Top with salmon. Sprinkle with chives. Cut into wedges.

CRISP POTATO GALETTE WITH SMOKED SALMON AND CAVIAR

Crisp Potato Galette with Smoked Salmon and Caviar image

Provided by Food Network

Categories appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

3 potatoes, peeled and grated
1/2 pound clarified butter
Salt and pepper
1 pound smoked salmon, thinly sliced
3 shallots, minced
5 sprigs fresh dill, chopped
1/2 cup creme fraiche or sour cream
1 lemon, juiced
Pinch black pepper
1 tablespoon olive oil
1/2 bunch fresh chives, chopped
3 ounces caviar

Steps:

Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.
Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between the 2 pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a preheated 425 degree F. oven for 10 minutes.
Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.
Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush smoked salmon with olive oil, then sprinkle with black pepper and remaining lemon juice. Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.

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