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Potato Galette w/Smoked Salmon + Pear Tart [Pictures]

Potato Galette w/Smoked Salmon + Pear Tart [Pictures]
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  • Potato Galette w/Smoked Salmon + Pear Tart [Pictures]

    Post #1 - December 10th, 2004, 2:22 pm
    Post #1 - December 10th, 2004, 2:22 pm Post #1 - December 10th, 2004, 2:22 pm
    LTH,

    All the talk of potato pancakes made me think to post one of my favorite appetizers, Potato Galette with smoked salmon, creme fresh and caviar. This is not my original idea, I ripped it off 12-15 years ago from Wolfy Puck, the California Cooking maven after eating at Granita in Malibu.

    Simple really, just a thin, crisp potato pancake, light schemer of creme fresh, layer of good smoked salmon or grav lox, dot with creme fresh, dot creme fresh with caviar. I most recently made the potato galette at my parents for Thanksgiving as an appetizer. I gilded the lily a bit with halved quail eggs and a sprinkle of fresh dill.
    Image

    It's our tradition to go a bit elaborate for T-Day and, as I enjoy cooking, I prepared most of the meal. Though Ellen made a beautiful, and delicious, Pear Tart.
    Image

    Just as we were about to attack the melted chocolate leftover from making the pear tart Ellen had an inspiration, dipped raspberries and strawberries. Lucky there were any left for T-Day dessert.
    Image

    The rest of the meal, as well as menu, can be found Here We made everything, though my parents Canadian friends brought the rolls, which they made that afternoon.

    I love T-Day!!

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #2 - December 10th, 2004, 3:11 pm
    Post #2 - December 10th, 2004, 3:11 pm Post #2 - December 10th, 2004, 3:11 pm
    And Wolfgang must've ripped it off from the local gastro-brauhaus back home. I thought you had finally made it to Resis for the Russian eggs, until I noticed the Wedgewood. I think you'll like them, though they come on potato salad, not pancackes (unless you direct otherwise).

    Great photos.
  • Post #3 - December 10th, 2004, 4:44 pm
    Post #3 - December 10th, 2004, 4:44 pm Post #3 - December 10th, 2004, 4:44 pm
    My most over-indulgent holiday meal ever began with a version of the same dish; I believe it was cribbed from Jeremiah Tower. Instead of the potato galette there were buckwheat blinis underneath. I forget everything else, but we were staggering well before the main course, which I believe involved bacon/basil-wrapped grilled salmon, arrived.

    All was washed down with Joseph Perrier rose champagne in magnums while we watched a tape of "Don Carlo" (Levine/Domingo I believe).

    It was the mid-'80s; I barely got over it, and i've never forgotten it.
    "Strange how potent cheap music is."
  • Post #4 - December 10th, 2004, 6:55 pm
    Post #4 - December 10th, 2004, 6:55 pm Post #4 - December 10th, 2004, 6:55 pm
    You are very bad man, Gary Wiviott, a very bad man!

    I just ate and your photos are making me very hungry. I will get you. You won't know where; you won't know when. How does the old saying go? Revenge is a dish best served brined, slow-smoked, and glazed with Tennesee Red Sauce.

    Bill/SFNM
  • Post #5 - December 10th, 2004, 10:02 pm
    Post #5 - December 10th, 2004, 10:02 pm Post #5 - December 10th, 2004, 10:02 pm
    Gary,

    You know I love you, right?? Don't kill me or think lesser of me. All of this is done for informational purposes only:

    Creme Fraiche (Accent on the first e in creme and a carat over the i in Fraiche)

    Gravlachs

    Schmear (as in "Hey, Sam, gimme a small coffee, regular, and a poppy seed bagel with a schmear!")

    You can spell me "P-I-C-K-Y" I guess. Once again, Gary, I love you as only another man can and think the world of you.

    Ducking,

    Rebbe

    **********************

    LTH,

    All the talk of potato pancakes made me think to post one of my favorite appetizers, Potato Galette with smoked salmon, creme fresh and caviar. This is not my original idea, I ripped it off 12-15 years ago from Wolfy Puck, the California Cooking maven after eating at Granita in Malibu.

    Simple really, just a thin, crisp potato pancake, light schemer of creme fresh, layer of good smoked salmon or grav lox, dot with creme fresh, dot creme fresh with caviar. I most recently made the potato galette at my parents for Thanksgiving as an appetizer. I gilded the lily a bit with halved quail eggs and a sprinkle of fresh dill.
  • Post #6 - December 11th, 2004, 1:24 am
    Post #6 - December 11th, 2004, 1:24 am Post #6 - December 11th, 2004, 1:24 am
    hungryrabbi wrote:Creme Fraiche (Accent on the first e in creme and a carat over the i in Fraiche)

    Rebbe,

    Ok, you got me on the creme fraiche. ~shrug~

    hungryrabbi wrote:Gravlachs


    If grav lox is good enough for Russ and Daughters, it's good enough for me.

    hungryrabbi wrote:Schmear


    ~shrug~

    hungryrabbi wrote:You can spell me "P-I-C-K-Y" I guess. Once again, Gary, I love you as only another man can and think the world of you.


    Hammond has first dibs if I ever leave Ellen, sorry.

    hungryrabbi wrote:Ducking


    Good idea!!

    Seriously though, spelling, punctuation, etc. do NOT count on LTHForum. Readable, yes, interesting, yes, food centric, yes, Miss Hildabrand freshman English perfect, nope, not necessary.

    Enjoy,
    Gary
    _________________
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #7 - December 11th, 2004, 1:39 am
    Post #7 - December 11th, 2004, 1:39 am Post #7 - December 11th, 2004, 1:39 am
    G Wiv wrote:
    hungryrabbi wrote:You can spell me "P-I-C-K-Y" I guess. Once again, Gary, I love you as only another man can and think the world of you.

    Hammond has first dibs if I ever leave Ellen, sorry. :lol:
    Enjoy,
    Gary


    :oops:
    “Nobody exists on purpose. Nobody belongs anywhere. Everybody’s gonna die. Come watch TV?”
  • Post #8 - December 11th, 2004, 1:50 am
    Post #8 - December 11th, 2004, 1:50 am Post #8 - December 11th, 2004, 1:50 am
    Bill/SFNM wrote:You are very bad man, Gary Wiviott, a very bad man!

    I just ate and your photos are making me very hungry. I will get you. You won't know where; you won't know when. How does the old saying go? Revenge is a dish best served brined, slow-smoked, and glazed with Tennesee Red Sauce.

    Bill/SFNM

    Bill,

    Are you kidding me? After all the pictures you've posted over the years, caul fat smoked pastrami, smoked Chinese pork w/scallion pancakes, wood fired pizza, smoked tied turkey thighs, pizza and, worst of all, wood roasted rolled pork loin stuffed with figs, pine nuts and god only knows what else.

    The pork loin picture haunts me to this day.

    I have a lot of catching up to do.

    By they way, have you got your hands on Arnold's Tennessee Red? I tried a preproduction model last year and liked it quite a bit.

    Note: We are referring to Blues Hog BBQ Sauce, a small producer of very tasty BBQ sauce and rub.

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #9 - December 11th, 2004, 6:27 am
    Post #9 - December 11th, 2004, 6:27 am Post #9 - December 11th, 2004, 6:27 am
    G Wiv wrote:By they way, have you got your hands on Arnold's Tennessee Red? I tried a preproduction model last year and liked it quite a bit.


    Funny you should mention Tennessee Red. I just got a shipment and I am going to be trying it out this week on some pulled pork.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #10 - December 11th, 2004, 10:10 am
    Post #10 - December 11th, 2004, 10:10 am Post #10 - December 11th, 2004, 10:10 am
    G Wiv wrote:By they way, have you got your hands on Arnold's Tennessee Red? I tried a preproduction model last year and liked it quite a bit.


    Yes, Arnold sent me a free sample with my last order of rub. All of his sauces are so good that I may just stop making my own. My only quibble is that he adds a skosh (Rebbe, is that spelled correctly?) too much cumin to his rub and sauces. I like cumin, especially freshly toasted and ground, but just enough so that it blends in with other flavors. Maybe I'm extra sensitive to it. Anyway, all of his products get raves at my table.
  • Post #11 - December 11th, 2004, 4:28 pm
    Post #11 - December 11th, 2004, 4:28 pm Post #11 - December 11th, 2004, 4:28 pm
    Great, so now I'm the spelling Nazi. I knew I should have let sleeping GWivs lie . . .

    Gary, believe me, I agree with your philosophy about readable and interesting counting waaayyy more than the occasional slip-up or mistake. My only intention was to shed the proper light on these terms, as I want people to look to LTHforum as a bastion of good taste, good information, and character. I humbly offer either A) a dozen bialys B) a dozen roast pork buns from the Chinese bakery of your choice or C) 10 pieces of Sicilia/D'Amato's bakery pizza at your feet as a display of my goodwill towards mankind and Milwaukeeans.

    Self-flagellating,

    Rebbe

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