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Everything Potato Galette with Smoked Salmon and Creme Fraiche

As a former lover of smoked salmon with bagels and cream cheese, this potato galette totally fits the bill and will impress guests with its punch of creativity and flavor. Though you might not even miss the bagel, you will fall in love with this contemporary and grain and gluten-free version of an old favorite.
Servings 4 - 6
Author The Cowgirl Gourmet adapted this recipe from Saveur

Ingredients

  • 2 large russet potatoes organic, washed and grated
  • 5-6 tablespoons ghee divided in half
  • 1 teaspoon poppy seeds plus more to garnish
  • 1 teaspoon sesame seeds plus more to garnish
  • Kosher salt and freshly ground black pepper to taste (I used 1/2 teaspoon kosher salt in the potatoes and a few pinches of Maldon salt when serving)
  • 8 ounces smoked salmon
  • 1/4 red onion sliced thinly
  • 1/2 cup creme fraiche
  • 2 tablespoons minced chives
  • 2 tablespoons capers drained

Instructions

  1. Grate potatoes using the large holes on the cheese grater. Using your hands, take handfuls of the grated potatoes and, over the sink or a bowl to catch the water, squeeze all of the water out of the potatoes. Place in a big bowl. Continue until finished.
  2. Heat a non-stick 10-inch skillet of high heat and add half the ghee (2 1/2 -3 tablespoons). Once the butter is hot, add in the grated potatoes and then use a spatula to gently press the potatoes to fit in the skillet. Turn heat down just a bit and cook, shaking the pan occasionally, until the edges are golden and crisp, about 10 minutes.
  3. In a small bowl, add the creme fraiche, chives and capers and stir well to combine. Season with salt and pepper, mix well and refrigerate until ready to serve.
  4. When the bottom of the galette is cooked, carefully run a spatula around the edges to make sure it is not stuck in any one place. Place a large plate, turned upside-down, over skillet and carefully invert skillet with the plate and the potato cake will fall onto the plate. Place the skillet back on the heat and add the remaining ghee to the pan, allowing it to heat up.
  5. Once the oil is hot, slide the galette into the pan and allow to cook another 10 minutes, or until the bottom is golden and crisp. Transfer to a cutting board or the plate you used to flip, and season with salt and pepper.
  6. You can now dress the whole galette with smoked salmon and red onion or cut into individual servings and allow everyone to build their own. Offer additional poppy and sesame seeds for garnish as well.
  7. Place a generous dollop or two of the creme fraiche before eating. Take any remaining creme fraiche to the table because this is the best part. Really.