Ingredients
- 1/2 cup creme fraiche
- One small shallot, minced
- 2 Tablespoons of finely chopped Dill
- Two teaspoons of fresh lemon juice and additional components for brushing
- Freshly ground and Kosher Salt, as well as newly crushed pepper
- Three baking potatoes (1 1/2 pounds), peeled
- Four tablespoons of unsalted butter. 2 tablespoons of melted
- 1 lb thinly cut smoked salmon
- 1 lb thinly cut Smoked Sturgeon
- Extra virgin olive oil to brush
- Freshly cut chives and caviar for garnish
Directions
- A bowl is used to mix the creme fraiche in a bowl with shallot, dill, and two tablespoons of juice from the lemon. Sprinkle with some salt as well as pepper. Stir the mixture until it thickens, approximately 30 seconds.
- The oven should be preheated to 425 degrees. In a box grater, finely chop the potatoes. Transfer them to the kitchen with a towel and squeeze as much liquid as possible. A bowl is needed to mix the potatoes and two tablespoons of butter and sprinkle using the salt and spice.
- Make one teaspoon of butter in a nonstick pan in a small nonstick skillet. Add half of the potatoes in a small skillet, then pat them into a disk that is 1 inch thick. Cook on a moderately hot stove and turn now and then until golden, 3 minutes on each side. Then, transfer the galette of potatoes onto an oven baking sheet. Repeat the process with one tablespoon of butter and the potatoes. Cook the casserole for 10 minutes until they are cooked and crisp. Transfer to a platter and let it sit until 15 minutes.
- Pour the creme of shallot-dill over the galettes. Top with the smoking fish. Lightly coat the fish with lemon juice and olive oil, then sprinkle salt and black pepper. Add chives and caviar. Serve right away.
