Crispy Potato Galette with Smoked Fish and Dill Crème

     Next year, we'll completely redesign Spago and its menu. I might keep some signatures, like my smoked salmon with dill crème," says Wolfgang Puck. "Or I might not; I'm not a nostalgic guy

Ingredients

.     1/2 cup crème fraîche

·         1 small shallot, minced

·         2 tablespoons finely chopped dill

·         2 teaspoons fresh lemon juice, plus more for brushing

·         Kosher salt and freshly ground pepper

·         3 baking potatoes (1 1/2 pounds), peeled

·         4 tablespoons unsalted butter, 2 tablespoons melted

·         1/4 pound thinly sliced smoked salmon

·         1/4 pound thinly sliced smoked sturgeon

·         Extra-virgin olive oil, for brushing

·         Freshly snipped chives and caviar, for garnish

Directions

1. In a bowl, stir the crème fraîche with the shallot, dill and the 2 teaspoons of lemon juice.     Season with salt and pepper. Whisk the mixture until thickened, about 30 seconds.

2.     Preheat the oven to 425°. On a box grater, coarsely shred the potatoes. Transfer to a clean kitchen towel and squeeze out as much liquid as possible. In a bowl, combine the potatoes with the 2 tablespoons of melted butter and season with salt and pepper.

3.     In a small nonstick skillet, melt 1 tablespoon of the butter. Add half of the potatoes and pat them into a disk about 1/2 inch thick. Cook over moderately high heat, turning once, until golden, 3 minutes per side. Transfer the potato galette to a baking sheet. Repeat with the remaining 1 tablespoon of butter and potatoes. Bake the galettes for 10 minutes, until cooked through and crisp; transfer to a platter and let stand for 15 minutes.