Recipes & Pairings
Sophia Roe’s Potato Galette with Creme Fraiche, Smoked Salmon, and Caviar
this galette is a perfect blend of elegance and flavor. Whether for a special gathering or a festive treat, it’s as simple to make as it is stunning to serve!
This recipe pairs beautifully with a variety of Rioja wines, including the vibrant Bodegas Vivanco Cuvée Inédita Reserva Extra Brut 2019, the refined Bodegas CVNE Viña Real Reserva 2019, or the elegant Bodegas Faustino Gran Reserva 2011.
For the galette:
- 3 lbs Russet potatoes or Yukon gold potatoes, shredded on a box grater and then strained
- 1/4 cup tapioca starch
- 3 tbsp melted ghee
- 1 1/2 tsp kosher salt
- 2 tbsp neutral oil
- For topping the galette:
- 1 cup creme fraiche + zest of two lemons
- 8 oz smoked salmon, thinly sliced
- 1/4 cup capers + 1 tbsp tapioca starch + 1 tbsp neutral oil, fried until crispy
- 1/4 cup dill leaves
- 2 shallots, sliced thinly
- 1 bunch green onions, green parts only, sliced on the bias
- 3 ounces caviar of choice
- Black pepper
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In a large bowl, add the grated and strained potatoes, tapioca starch, melted ghee, and kosher salt. Mix until combined. Heat a medium sized skilled to medium heat, add 1 tbsp oil to the pan, and once heated add about 1/2 cup of the potato mixture to the pan (you may need more or less depending on the size of your pan) Fry until golden brown and crispy.
Carefully, using a very thin and flat spatula, flip your galette and cook the other side. You may want to do a few flips to get that perfect crispiness. Once you get a good base of crispiness of each side, it won’t be as fragile. Once finished to your liking, set aside on a plate for the toppings
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To plate, top the potato galette with a heaping spoon of creme fraiche, and a few thin slices of smoked salmon. Layer the capers, dill, sliced shallots, green onions, caviar, and freshly cracked black pepper on top and immediately enjoy!