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Salmon Galette Yield: 12 galettes |
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| INGREDIENTS | WEIGHT | MEASURE | ||||
| Sour cream | 1 lb. | 2 cups | ||||
| Shallots, minced | - | 2 Tbsp. | ||||
| Lemon juice | - | 2 Tbsp. | ||||
| Fresh dill, chopped | - | 3 Tbsp. | ||||
| Salt and Pepper | - | To taste | ||||
| Fresh or frozen potato shreds or shoestring-style | 6 lb. | - | ||||
| Butter, melted | 12 oz. | - | ||||
| Olive oil | 6 oz. | - | ||||
| Eggs | 4 lb.* | 36 large | ||||
| Butter | 3 oz. | 6 Tbsp. | ||||
| Salt and Pepper | - | To taste | ||||
| Cold-smoked salmon, thinly sliced | 1 lb. 8 oz. | - | ||||
| Chives, chopped | - | 1/4 cup | ||||
| Edible flowers, if desired | - | As needed |
- DIRECTIONS
- » Prepare dill cream: Blend sour cream, shallots, lemon juice, and dill. Season to taste with salt and pepper. Cover and refrigerate.
- » Prepare galettes: For each serving, drizzle 8 oz. potatoes with 2 tablespoons (1 oz.) melted butter and season to taste with salt and pepper.
- » Heat a small (6- to 7-inch) nonstick pan with 1 tablespoon olive oil over medium heat. Add potatoes, press with spatula to flatten; cook until browned. Flip potato cake over (or into another pan); flatten cake and continue cooking until potato is crispy and browned. Drain excess oil on paper towel or rack, then keep warm in oven.
- » For each serving, scramble 3 eggs (3/4 cup) in 1/2 tablespoon butter in nonstick skillet until firm throughout with no visible liquid egg remaining. Keep warm. Season with salt and pepper.
- » Spread warmed galette with 3 tablespoons dill cream. Layer on 2 oz. salmon, eggs, and 1 teaspoon chives. Garnish with edible flowers, if desired. Serve immediately.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).