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March 22, 2013updated 09 May 2016 2:33pm

Guest Recipe: Wolfgang Puck’s potato galette with dill crème and smoked salmon

By Spear's

Following Emily’s interview with Wolfgang Puck this week, here is the star chef’s guest recipe for Food Friday, a simple brunch snack

Following Emily’s interview with Wolfgang Puck this week, and her lesson in how to make the perfect omelette (see the video at the bottom), here is the star chef’s guest recipe for Food Friday, a simple brunch snack

Potato galette with dill crème and smoked salmon

2 large potatoes, cut julienne or grated.
A little oil and butter
Salt and pepper

Smoked salmon
Dill cream (crème fraiche with a little dill, salt and pepper mixed through)

Method

Julienne the potatoes, put them into a clean towel and squeeze out the extra water – try to squeeze out as much as you can. Season with salt and pepper. 

Turn on the heat beneath the pan and be rather generous with the oil; when it is hot add the potatoes. You don’t want to make it too thick, but you want the pan nicely covered, say half an inch. Pat in the sides to make it tidy.

Allow the potato to become golden brown and well cooked on one side before turning and cooking the other.

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While the galette is cooking, add some chopped herbs and salt and pepper to the crème fraiche and mix well.

Once the galette is golden and crispy on both sides, remove from the pan, spread with as much or little cream as you like and layer on the smoked salmon. Alternatively, you can top with scrambled egg and smoked salmon or any other smoked fish you like.

And there you have it, a simple brunch. If even that is too much like hard work, you can go to CUT and have the chefs cook it for you!

It should look something like this…

Video: Wolfgang Puck shows Spear’s how to make the perfect omelette in the kitchen at CUT, 45 Park Lane

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