| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 large russet baking potatoes (1 1/4 pounds total)
- Kosher salt and freshly ground black pepper
- Canola oil
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 4 tablespoons creme fraiche
- 1/4 pound thinly sliced smoked salmon, preferably Scottish
- Minced fresh chives, for serving
Instructions
- Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
- Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef’s knife to cut each galette into 6 wedges and serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 226 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 30 mg |
| Sodium | 381 mg |
Reviews
Followed the instructions Ina gave and it came out PERFECTLY!!! Thank you!
Could not get potato to stick together like a crust but it was still good! Served potato with a tablespoon dollop of crème fraiche and smoked salmon
Awesome recipe. Love the flavors. However, I used frozen hash, make sure to press thaw and remove as much water as possible.
This is a great alternative for brunch, it’s light and flavorful. Another home run!
We made this for our Christmas morning brunch and enjoyed every bite. This one will be on repeat at our house.
This was exceptional. The instructions/timing were spot on. We loved this. Coincidentally, pairs well with champagne.