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 Hannah 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

In a bowl, stir the sour cream with the onion, dill, and the 2 teaspoons of lemon juice. Season with salt and pepper. Whisk the mixture until thickened, about 30 seconds.

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.

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.

Spoon the shallot-dill crème onto the galettes.

Top with the smoked fish.

Lightly brush the fish with olive oil and lemon juice and season with salt and pepper. Garnish with some more dill. Serve right away.