Ingredients:

  • 1 lb Russet potatoes, peeled and grated
  • 1 tbsp all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 3 tbsp grapeseed oil
  • 1/2 cup crème fraîche
  • 1 tsp lemon zest, finely grated
  • 1 tbsp fresh chives, minced
  • 1 tsp fresh lemon juice
  • 8 oz cold-smoked salmon, sliced into ribbons
  • 2 tbsp non-pareil capers, drained
  • 12 fresh dill sprigs

Instructions:

  1. Grate the potatoes and immediately wrap them in a lint-free kitchen towel. Squeeze with maximum force over the sink until no more liquid escapes and potatoes are bone-dry.
  2. In a medium bowl, toss the dried potato shreds with the flour, salt, and black pepper until evenly coated.
  3. Heat oil in a large non-stick skillet over medium-high heat. Drop small tablespoons of the potato mixture into the pan, flattening them into 2-inch discs with a spatula.
  4. Fry the galettes for 3-4 minutes per side until the edges are mahogany-colored and the center is crisp. Transfer to a wire rack to maintain crunch.
  5. In a small mixing bowl, whisk together the crème fraîche, lemon zest, lemon juice, and minced chives.
  6. To assemble, dollop or pipe a small amount of the lemon cream onto each warm galette. Top with a folded ribbon of smoked salmon, a few capers, and a sprig of fresh dill.