Recipe: Wolfgang Puck's Crispy Potato Galette

Celebrity chef Wolfgang Puck earned a whopping $18 million last year, according to Parade magazine.

(CBS News) Chef Wolfgang Puck offered his recipe for a classic potato cake (or galette).

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Crispy Potato Galette with Dill Cream, Smoked Salmon and Osetra Caviar

Yield: Serves 4-6


3 organic potatoes, peeled and grated
1/2 pound clarified butter
Kosher salt
Pinch of black pepper
1/2 cup creme fraiche or sour cream
3 shallots, minced
5 sprigs fresh dill, chopped
Juice of 1 lemon
1 pound smoked salmon, thinly sliced
1 tablespoon olive oil
1/2 bunch fresh chives, chopped
3 ounces caviar

Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.

Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between two pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a 425 degrees F. oven for 10 minutes.

Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.

Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush the salmon with olive oil, then sprinkle with black pepper and remaining lemon juice.

Cut galettes into desired portions and garnish with chopped chives and caviar. Serve immediately.

Index: More recipes from "Sunday Morning" 2012 Food Issue special section: Food and Wine
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