Smoked Salmon Galette

“Sunday Brunch - means waking up late, and sitting around a table eating a plate full of something really, really good. This recipe is one our favorite Sunday brunch meals. It is very elegant, and has so many delicious flavors going on. It is always a perfect bite! The crispy potatoes, herbed cream cheese, smoked salmon and crunchy capers. There's something about how food just tastes better on Sunday's isn’t there? Served with a French 75 cocktail. YUM!!“

1 pound Katahdin potatoes, washed and peeled (Idaho or Russet are also fine if you can’t find the Katahdin)

1/2 tsp. salt

1/4 tsp. black pepper

1/2 cup cream cheese, room temperature

5 sprigs fresh dill, chopped

1 small shallot, minced

1 large tomato, sliced

1 red onion, sliced thinly

4 oz. thinly sliced smoked salmon

1/4 cup capers, patted dry with a paper towel

4 TBSP. olive oil

2 TBSP. butter

4 mason jar lid rings

How to Make It:

1. Wash and peel potatoes. Shred potatoes on a large grater and rinse thoroughly. Place shredded potatoes in a clean dish towel and roll up, applying as much pressure as possible to remove any moisture. Put shredded potatoes in a large bowl and season with salt and pepper. Set aside.

2. Heat 2 TBSP. olive oil and the butter in a large skillet on medium heat. Place mason jar lid rings in oil. Once the oil is hot, place shredded potatoes into mason jar lid rings. You will want to put just enough to fill the ring. Don’t smash the potatoes into rings though or the potatoes will be soggy. Fry for 2 - 3 minutes on each side or until the potato is crispy. Set onto a paper towel lined plate.

3. Combine cream cheese, fresh dill, and shallot in a small bowl until smooth.

4. In a small skillet, heat 2 TBSP. olive oil on medium-high heat. Once hot, place capers in olive oil and fry till the capers are crispy and golden. Remove from oil and set onto a paper towel lined plate.

5. Spread 1 - 2 TBSP. cream cheese onto the potato crisp, then a layer of smoked salmon, then the desired amount of fried capers.

6. Serve on a plate garnished with sliced tomatoes and thinly sliced red onion.