This is delicious, from a Wolfgang Puck recipe in the January 2012 issue of Food & Wine. I just made this for brunch today, and Adam and I both loved it. I just had a tiny bit of smoked salmon on mine, since raw meats are still technically off limits until H gets here. But I can’t resist the stuff. I made some changes to the original recipe, which is here, and I’ve posted the tweaked version below.

Crispy Potato Galette with Smoked Fish and Dill Creme (adapted from Wolfgang Puck’s recipe)
Serves: 2 (The original says it serves 4, but honestly I think this is a full brunch meal for 2)

Kosher salt and freshly ground pepper
Extra-virgin olive oil, for brushing
2 tablespoons finely chopped dill
3 baking potatoes (1 1/2 pounds), peeled
1/2 a red onion, minced
1/2 pound thinly sliced smoked salmon
1/2 cup sour cream
2 teaspoons fresh lemon juice, plus more for brushing
4 tablespoons unsalted butter, 2 tablespoons melted

Read more on Sunday Brunch: Crispy Potato Galette with Smoked Fish and Dill Creme…