Chef Andre makes a potato salmon dish
Smoked Salmon Crisps
This recipe is adapted from Chef Thomas Keller's famous French Laundry recipe. I have substituted a potato galette instead of the cone shape cornets he is famous for starting his meals with at The French Laundry. The crisps are best with wild caught smoked Alaskan Salmon but any smoked salmon will do. Shredding fresh potatoes also taste best, but using bagged hash browns is fine. Crème fraiche is high fat content soured cream that puts most normal American sour cream to shame with its creaminess. It is available in the dairy or deli cheese shop sections of Kroger stores.
1 – 1 ½ lbs. shredded potatoes
½ cup melted butter
1 Tablespoon black pepper
2 Tablespoons sesame seeds
4 – 6 ounces thinly sliced smoked salmon
½ cup crème fraiche
2 teaspoons very finely chopped shallots
2 teaspoons very finely chopped chives plus a few snips for garnish
1 teaspoon finely chopped dill
1 teaspoon finely grated lemon zest
½ teaspoon white pepper
Mix the potatoes, the melted butter, black pepper and form into 2-3 disks about ½ inches thick. Sprinkle tops with sesame seeds.
Place disks onto a baking pan and bake for about 15-20 minutes at 400 degrees or until golden and crisp. You may also fry them in a frying pan, flipping once.
Remove from oven or pan and let cool.
Mix the crème fraiche, shallots, chopped chives, dill, lemon zest, and white pepper.
You may cut the potato galette into slices for individual servings or you can form the potatoes into smaller disks before cooking.
Either fold slices of smoked salmon onto the crisps or chop the salmon and evenly distribute onto the potato crisps.
Top with a dollop of crème fraiche mixture and garnish with snips of chives. Serve right away
Recipe courtesy of Chef Andre Nowading, Kroger from an original recipe by Thomas Keller.