“Everything” Potato Galette with Lox and Crème Fraîche

Name: "Everything" Potato Galette with Lox and Crème Fraîche
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 cup crème fraîche; 2 tbsp. minced chives; 2 tbsp. capers, drained; 2 large russet potatoes; 8 tbsp. clarified butter (See how to make clarified butter ); 1 tsp. sesame seeds; 1 tsp. poppy seeds; Kosher salt and freshly cracked black pepper, to taste; 4 oz. smoked salmon; 1 ⁄ 4 small red onion, thinly sliced

Serves
serves 4

MACKENZIE SMITH

This crispy potato galette, topped with lox and creme fraiche, has all the best parts of an everything bagel.

Ingredients

¹⁄₂ cup crème fraîche
2 tbsp. minced chives
2 tbsp. capers, drained
2 large russet potatoes
8 tbsp. clarified butter (See how to make clarified butter)
1 tsp. sesame seeds
1 tsp. poppy seeds
Kosher salt and freshly cracked black pepper, to taste
4 oz. smoked salmon
¹⁄₄ small red onion, thinly sliced

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Instructions

Step 1

Mix crème fraîche, chives, and capers in a small bowl; season with salt and pepper and refrigerate until ready to use.

Step 2

Peel and grate potatoes using the large holes on a cheese grater or cut into matchsticks using a mandoline. Heat 4 tbsp. clarified butter in a 10" nonstick skillet over medium-low heat. Toss potatoes with seeds and salt and pepper; add to pan and stir to coat potatoes with butter. Using a spatula, gently press potatoes into a flat round, molding to fit skillet; cook, shaking skillet occasionally, until edges are golden and crisp, about 10 minutes.

Step 3

Place a plate, turned upside down, over skillet and invert skillet with plate, allowing potato cake to fall onto plate; slide potato cake back into skillet. Pour remaining butter around edges of potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Transfer to a cutting board and season with salt and pepper. Place smoked salmon and onion evenly over surface and cut into wedges. Place a dollop of the crème fraîche mixture on top of each wedge before serving.

Mix crème fraîche, chives, and capers in a small bowl; season with salt and pepper and refrigerate until ready to use.
Peel and grate potatoes using the large holes on a cheese grater or cut into matchsticks using a mandoline. Heat 4 tbsp. clarified butter in a 10" nonstick skillet over medium-low heat. Toss potatoes with seeds and salt and pepper; add to pan and stir to coat potatoes with butter. Using a spatula, gently press potatoes into a flat round, molding to fit skillet; cook, shaking skillet occasionally, until edges are golden and crisp, about 10 minutes.
Place a plate, turned upside down, over skillet and invert skillet with plate, allowing potato cake to fall onto plate; slide potato cake back into skillet. Pour remaining butter around edges of potato cake and continue cooking until potatoes are crisp on the bottom, about 10 minutes. Transfer to a cutting board and season with salt and pepper. Place smoked salmon and onion evenly over surface and cut into wedges. Place a dollop of the crème fraîche mixture on top of each wedge before serving.