Ingredients
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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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5 sprigs fresh dill, chopped
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Juice of 1 lemon
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Pinch of black pepper
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1 tablespoon olive oil
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1/2 bunch fresh chives, chopped
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3og Beluga caviar
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.