Potato Galette With Smoked Salmon

Potato Galettes With Smoked Salmon

Ingredients:

2 large russet Baking potatoes

Kosher salt and freshly ground black pepper

Canola oil

4 tablespoons (1/2 stick) unsalted butter

4 tablespoons creme fraiche

1/2 pound thinly sliced smoked salmon

Minced fresh chives, for serving

Directions:

Peel the potatoes an slice then lengthwise in long matchsticks using the julienne blade of a mandolin.  Spread the potatoes out neatly in one layer a clean kitchen towel or paper towels roll the towel up and squeeze tightly to dry the potatoes without breaking them up.  Put the potatoes in a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat 2 tablespoons oil in a small 8-inch omletet pan or a saute pan with sloped sides over medium heat.  Add half of the potatoes to the pan and press slightly to make the shreds lie flat.  Cook them undisturbed for 5 minutes.  Drizzle one tablespoon of the butter around the edge of the pan and cook the potatoes and cook another three to five minutes until nucely browned on the bottom.  Loosen the galette gently around the edge and flip it over.  (Be careful the oil and butter underneath are very hot.)Add amnother tablespoon butter around the edges and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned.  With the metal spatula, transfer the galette to a paper-towel lined plate and set aside.  Repeat with the rest of the potatoes and butter and makes a second galette.

Place the two galettes on a cutting board.  Spread each galette wiith 2 tablespoons creme fraiche and a layer of smoked salmon covering the galette completely  Sprinkle with the minced chives and sprinkle lightly with salt.  Use a large chefs knife to cut each galette into 6 wedges and serve hot.