Wolfgang Puck's Crisp Potato Galette With Scrambled Eggs

• 1/2 cup creme fraiche or sour cream
• 3 shallots, minced
• 1 tablespoon chopped fresh dill
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground pepper
• 3 large baking potatoes (2 3/4 pounds), peeled and shredded
• 7 tablespoons clarified butter
• 8 large eggs
• 1/2 pound smoked salmon, thinly sliced
• 2 tablespoons snipped fresh chives
• 3 ounces salmon caviar

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. Refrigerate until ready to use.
3. Combine the potatoes, 2 tablespoons butter, 1 teaspoon salt and 1/2 teaspoon pepper.
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. Carefully invert each pancake onto a large flat plate, then slide each pancake back into each skillet;cook 5 minutes more.
6. Place the skillets in the oven and bake until the potatoes are tender, 10 minutes.
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. Add the eggs and scramble until lightly cooked, about 3 minutes.
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.

creme fraiche, shallots, dill, lemon juice, salt, freshly ground pepper, baking potatoes, butter, eggs, salmon, fresh chives, salmon

Taken from cooking.nytimes.com/recipes/6273 (may not work)