Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 to 6 servings

Ingredients

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Blueberry Cheesecake Galette

Recipe courtesy of Food Network Kitchen

Apple Crisp

Recipe courtesy of Kelsey Nixon

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Old School Sweet Potato Souffle

Recipe courtesy of The Neelys

Apple and Pear Crisp

Recipe courtesy of Ina Garten

Calley's Sweet Potato Pie

Recipe courtesy of Calley Anderson

Sweet Potato Casserole

Recipe courtesy of Anne Burrell

Baked Potato Wedges

Recipe courtesy of Ina Garten

Herbed Potato Galette

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword