Prep time 8 minutes
Cook time 12 minutes
Special tools nonstick pan, sharp knife or box grater
3 small medium Yukon gold potatoes julienned
1 tablespoon garlic sliced
1 tablespoon shallot sliced
3 tablespoons butter melted
2 splashes Extra virgin olive oil
120 g cold smoked salmon
3 tablespoons creme fraiche (expensive sour cream)
1 tablespoon chopped chives
In a non stick pan melt butter and sauté garlic and shallots.
Toss potatoes into a bowl and top with sautéed garlic and shallots, season with salt and pepper, maybe a splash of olive oil.
Bring pan back up to medium high heat and add potato mixer. Don’t touch for one minute. Turn heat down to a soft simmer and leave alone for 5 minutes. Flip and let other side caramelize other side.
Remove onto a dinner plate and garnish with smoked salmon, Creme fraiche and chives.
Serve with a big confident smile