Wolfgang Puck's Crisp Potato Galette With Scrambled Eggs

Preparation

1. Step 1

   Preheat the oven to 425 degrees.Combine the crème fraîche, shallots, dill, 1 tablespoon lemon juice, ¼ teaspoon salt and ¼ teaspoon pepper. Refrigerate until ready to use.

2. Step 2

   Combine the potatoes, 2 tablespoons butter, 1 teaspoon salt and ½ teaspoon pepper.

3. Step 3

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

4. Step 4

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

5. Step 5

   Meanwhile, beat the eggs, remaining ¼ teaspoon salt and ¼ teaspoon pepper.Heat the remaining 1 tablespoon butter over medium heat. Add the eggs and scramble until lightly cooked, about 3 minutes.

6. Step 6

   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.