Wolfgang Puck's Crisp Potato Galette With Scrambled Eggs

1. 1

   Preheat the oven to 425 degrees.Combine the creme fraiche, shallots, dill, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper.

2. 2

   Refrigerate until ready to use.

3. 3

   Combine the potatoes, 2 tablespoons butter, 1 teaspoon salt and 1/2 teaspoon pepper.

4. 4

   Heat two 10-inch nonstick skillets over high heat.Add 2 tablespoons butter to each pan.Divide the potatoes between the pans (there should be 3 cups per pan) and spread each into a thick pancake.Cook the potatoes 2 minutes, then reduce heat to medium.Cook 2 minutes more or until underside is golden brown.

5. 5

   Carefully invert each pancake onto a large flat plate, then slide each pancake back into each skillet;cook 5 minutes more.

6. 6

   Place the skillets in the oven and bake until the potatoes are tender, 10 minutes.

7. 7

   Meanwhile, beat the eggs, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.Heat the remaining 1 tablespoon butter over medium heat.

8. 8

   Add the eggs and scramble until lightly cooked, about 3 minutes.

9. 9

   Slide the galettes onto two serving plates.Spread each generously with the dill cream and top with the salmon.Sprinkle with 1 teaspoon lemon juice and a pinch of pepper.Carefully place the eggs on top.Cut into portions and garnish with chopped chives and salmon caviar.Serve immediately with the remaining dill cream.

* Per serving · 4 servings · Values may vary.