Wolfgang Puck's Crisp Potato Galette With Scrambled Eggs

Ingredients

• ½ cup crème fraîche or sour cream
• 3 shallots, minced
• 1 tablespoon chopped fresh dill
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 ½ teaspoons salt
• 1 teaspoon freshly ground pepper
• 3 large baking potatoes (2 3/4 pounds), peeled and shredded
• 7 tablespoons clarified butter
• 8 large eggs
• ½ pound smoked salmon, thinly sliced
• 2 tablespoons snipped fresh chives
• 3 ounces salmon caviar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    532 calories; 29 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 44 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 24 grams protein; 388 milligrams cholesterol; 1166 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat the oven to 425 degrees.Combine the crème fraîche, shallots, dill, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until ready to use.
2. Combine the potatoes, 2 tablespoons butter, 1 teaspoon salt and 1/2 teaspoon pepper.
3. Heat two 10-inch nonstick skillets over high heat.Add 2 tablespoons butter to each pan.Divide the potatoes between the pans (there should be 3 cups per pan) and spread each into a thick pancake.Cook the potatoes 2 minutes, then reduce heat to medium.Cook 2 minutes more or until underside is golden brown. Carefully invert each pancake onto a large flat plate, then slide each pancake back into each skillet;cook 5 minutes more.
4. Place the skillets in the oven and bake until the potatoes are tender, 10 minutes.
5. Meanwhile, beat the eggs, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.Heat the remaining 1 tablespoon butter over medium heat. Add the eggs and scramble until lightly cooked, about 3 minutes.
6. Slide the galettes onto two serving plates.Spread each generously with the dill cream and top with the salmon.Sprinkle with 1 teaspoon lemon juice and a pinch of pepper.Carefully place the eggs on top.Cut into portions and garnish with chopped chives and salmon caviar.Serve immediately with the remaining dill cream.

• To make clarified butter: Melt 3/4 cup butter, cut up, over low heat without stirring. Skim off the foam from the top, then carefully pour the clear yellow liquid into a small bowl, discarding the milky solids at the bottom of the pan.

30 minutes