2 russet potatoes, about 3⁄4 lb (375 g)
total, peeled
2 Tbsp canola or olive oil
Salt and freshly ground pepper
3 oz (90 g) thinly sliced smoked salmon,
cut into 2-inch (5-cm) squares
1 Tbsp snipped fresh chives
1–2 Tbsp sour cream for garnish (optional)
Shred the potatoes on the large holes
of a grater-shredder to make long shreds.
Squeeze the potatoes dry, one handful
at a time, with a kitchen towel.
In a frying pan, warm 2 tsp of the oil over
medium-high heat. For each galette, put
1 heaping Tbsp potato shreds in the pan,
making 4 at a time. Using a spatula, firmly
flatten the potatoes into 3-inch (7.5-cm)
pancakes, repeatedly pressing to compact
the potatoes and pushing in the loose edges
to prevent them from burning. Work the
spatula under each galette to keep it from
sticking. Continue pressing and lifting the
galettes until the tops look translucent,
about 3 minutes. Turn and cook, continuing
to press and lift, until the galettes are well
browned, about 3 minutes. Season with salt
and pepper. Remove the galettes from the
pan and keep warm.
Wipe out the pan. Add the oil 1 tsp at a time
as needed, and repeat to cook the remaining
galettes in 2 more batches. As the pan gets
hotter, the potatoes will cook more quickly;
reduce the heat if necessary.
Top each galette with a square of smoked
salmon and a sprinkle of chives. Dot with
sour cream, if desired, and serve.

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