Everything Potato Galette with Lox and Crème Fraîche

Name: Everything Potato Galette with Lox and Crème Fraîche
Prep time: PT0D0H0M
Cook time: PT0D0H35M
Total time: PT0D0H35M
Yield: 4–6
Ingredients: ½ cup crème fraîche; 2 Tbsp. drained capers; 2 Tbsp. finely chopped chives; Kosher salt and freshly ground black pepper; 2 large russet potatoes, peeled; 1 tsp. poppy seeds; 1 tsp. sesame seeds; 8 Tbsp. clarified butter, divided; 4 oz. smoked salmon; ¼ small red onion, thinly sliced

This elegant, savory pancake captures the flavors of an everything bagel topped with all the fixings.

Serves
4–6
Time
35 minutes

PHOTO: MURRAY HALL • FOOD STYLING: THU BUSER

By SAVEUR Editors

Updated on December 30, 2024

This crispy potato galette has all the best parts of an everything bagel: grated spuds are tossed with poppy and sesame seeds, then mounded into a skillet and fried until crisp and golden. In another nod to the bagel, the resulting savory pancake is finished with thin slices of smoked salmon and red onion, followed by dollops of crème fraîche studded with capers and chives.

Ingredients

½ cup crème fraîche
2 Tbsp. drained capers
2 Tbsp. finely chopped chives
Kosher salt and freshly ground black pepper
2 large russet potatoes, peeled
1 tsp. poppy seeds
1 tsp. sesame seeds
8 Tbsp. clarified butter, divided
4 oz. smoked salmon
¼ small red onion, thinly sliced

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Instructions

Step 1

In a small bowl, stir together the crème fraîche, capers, and chives and season to taste with salt and black pepper. Refrigerate until ready to use.

Step 2

Grate the potatoes using the large holes of a box grater or cut into matchsticks using a mandoline. Transfer to a medium bowl, toss with the poppy and sesame seeds, and season to taste with salt and black pepper.

Step 3

To a 10-inch nonstick skillet over medium-low heat, add 4 tablespoons of the butter. When it starts to shimmer, add the potatoes and stir to coat with the butter. Using a spatula, gently press the potatoes into a flat round, molding to fit the skillet. Cook, shaking the skillet occasionally, until the edges are golden and crisp, about 10 minutes.

Step 4

Place a large plate over the skillet, then carefully invert the potato cake onto the plate, crisped side up. Slide the potato cake back into the skillet. Pour the remaining butter around the edges and cook until crisp on the bottom, about 10 minutes. Transfer to a serving plate and season to taste with salt and black pepper.

Step 5

Arrange the smoked salmon and onion evenly over the surface of the galette and top with dollops of the crème fraîche mixture. Cut into wedges and serve immediately.

In a small bowl, stir together the crème fraîche, capers, and chives and season to taste with salt and black pepper. Refrigerate until ready to use.
Grate the potatoes using the large holes of a box grater or cut into matchsticks using a mandoline. Transfer to a medium bowl, toss with the poppy and sesame seeds, and season to taste with salt and black pepper.
To a 10-inch nonstick skillet over medium-low heat, add 4 tablespoons of the butter. When it starts to shimmer, add the potatoes and stir to coat with the butter. Using a spatula, gently press the potatoes into a flat round, molding to fit the skillet. Cook, shaking the skillet occasionally, until the edges are golden and crisp, about 10 minutes.
Place a large plate over the skillet, then carefully invert the potato cake onto the plate, crisped side up. Slide the potato cake back into the skillet. Pour the remaining butter around the edges and cook until crisp on the bottom, about 10 minutes. Transfer to a serving plate and season to taste with salt and black pepper.
Arrange the smoked salmon and onion evenly over the surface of the galette and top with dollops of the crème fraîche mixture. Cut into wedges and serve immediately.