Ingredients
- 30g Beluga caviar
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3 potatoes, peeled and grated
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200g butter
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200g smoked salmon, thinly sliced
- half basa fillet
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1/2 cup crème fraîche
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3 shallots, minced
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Sprigs fresh dill and chives chopped
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Juice of 1 lemon
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Pinch of salt & ground black pepper
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1 tbsp olive oil
Instructions
- Toss grated potatoes in the butter. Season with the salt and freshly ground pepper.
- Heat 2 non-stick pans over high heat until nearly smoking. Divide remaining butter between two pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Sauté until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a oven for 10 minutes. 180 degrees.
- Warm through the basa fillet a few minutes each side.
- In a bowl, mix together shallots, dill, crème fraîche, juice of 1/2 lemon and season with salt and pepper. Mix well.
- Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon and basa.
- Lightly brush the fish with olive oil, then sprinkle with black pepper and remaining lemon juice.
- Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.