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

This recipe includes superfoods such as:

Salmon, Lemon

Health benefits of Crispy Potato Galette with Dill Cream, Smoked Salmon and Sturgeon and Osetra Caviar

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

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

Instructions

Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.
Heat 2 non-stick sauté 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. Sauté 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 °. oven for 10 minutes.
In a bowl, mix together shallots, dill, crème fraîche 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 and sturgeon. Lightly brush the salmon and sturgeon with olive oil, then sprinkle with black pepper and remaining lemon juice.
Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.

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