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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.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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