Potato Galette With Crème Fraîche & Salmon
Servings:
4
prep time:
20 mins
cook time:
20 mins
Total time:
40 mins
Ingredients
-
3 large Russet potatoes
-
1 tablespoon all-purpose flour
-
1 egg
-
½ teaspoon salt
-
pinch pepper
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
2 tablespoons
-
8 large slices smoked salmon«
-
Vermont Creamery Crème Fraîche
1 cup
-
2 scallions , finely sliced
-
watercress
Directions
- Peel and shred potatoes with a grater. Place them in a bowl; add flour, egg, salt, and pepper. Mix until fully incorporated
- Melt butter over medium heat in large nonstick pan
- Add potato mixture to pan. Use back of a wooden spoon to press potatoes down to form one large pancake. Cook for about 10 minutes on one side until crisp and brown, lifting edge gently to make sure it does not burn
- Flip it over; cook for about 10 minutes on other side
- Remove pan from heat; top with salmon, crème fraîche, scallions, watercress, and a little pepper. To serve, cut it into wedges.
