Potato Plates, Smoked Salmon with Creme Fraiche

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I was inspired by Chef Wolfgang Puck many years ago when he served up a new pizza combination in the early days of Spago! He took his unbelievable tasting pizza dough rolled it thin, and baked it to perfection with perfectly lightly charred edges. He then added a dollop of creme fraiche over the top of the pizza dough after it had baked and cooled. He topped it with house-made smoked salmon and a bit of caviar! He called it “Jewish Pizza”! I thought this combination was ingenious and I absolutely loved it! It instantly became a cult classic!

I came up with the idea of using potatoes to form a plate as a base for the smoked salmon instead of pizza dough. At that time there wasn’t much in the way of Gluten Free foods and my daughters @alextcooks & Arianna @moderndaygf could not eat anything with Gluten in it. It’s a great alternative, the potatoes are sliced thin and you use the smallest amount of olive oil. I can use the potato plate as a base for fish, grilled chicken, meat, salads or eggs. You can make a Tostada using the potato plate instead of a tortilla! 


1 pound sliced Norwegian or Alaskan smoked salmon

1 cup creme fraiche or low-fat sour cream

4 Yukon gold potatoes

1/3 cup extra-virgin olive oil

1/4 cup finely chopped red onion

2 scallions, thinly sliced

3 tablespoons finely chopped Italian parsley

2 fresh stems of dill, pull the leaves off for garnish

Freshly cracked black pepper

6 lemons


Pre-heat oven to 400 degrees.

Let the creme fraiche sit covered at room temperature on your kitchen counter while you prepare the potatoes.

Thinly slice the potatoes on a mandolin, and lay them individually on a paper towel. Place more towels on top and pat dry. It’s important to get all of the moisture off the potatoes so they will crisp up nicely in the oven. (You may have more potato slices than needed for the recipe because you’ll be using only the best-looking ones.)

Spray a baking sheet with organic cooking spray. Pick 8 potato slices that are pretty much uniform in size. Form a flower-shaped circle on the baking sheet: place the first slice on the baking sheet; then place the second slice overlapping half of the first slice. Continue placing slices in a circle, each one overlapping the one before until you have formed a giant flower. If you need to cover a gap in the flower shape, just add another potato slice.

Make 6 potato flowers, brush the potatoes lightly with olive oil, and bake in the oven for 15 to 20 minutes or until the potatoes are golden crispy. (The middle won’t be as crispy as the edges; check to make sure the edges aren’t burning. If the potatoes in the back are getting darker than the ones in front, turn your baking sheet around to bake all the potato flowers evenly.)

Remove the potatoes from the oven and use a metal spatula to gently lift the potatoes and place them on individual plates. If they fall apart (they won’t if you’re careful), or if you lose a slice along the way, (I do)  no worries, just pick it up and place it back. Cool for 5 minutes.

For each serving, add a dollop, (1 tablespoon of creme fraiche) over each potato plate. Add 2 to 3 slices of smoked salmon, sprinkle on some red onion, scallions, and parsley and dill. Crack some pepper over the top and drizzle with 1 teaspoon of olive oil.  Serve with a lemon wedge on the side.

Sometimes I like to fold them over and eat them like a taco!

The potato plates can be made in advance and warmed up before you are ready to serve; just place them back in the oven at 400 degrees for 2 minutes then add ingredients!

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