Potato Galettes with Smoked Salmon

1. Prepare and Season Potatoes

Peel the russet potatoes and julienne them into thin matchstick-like pieces. Dry the potato sticks well with a kitchen towel to remove excess moisture. Toss the dried potatoes in a bowl with kosher salt and freshly ground black pepper to season evenly.

2. Cook First Galette

Heat canola oil in an 8-inch omelet pan over medium heat. Once the oil is shimmering, add half of the seasoned potatoes to the pan, spreading them out to form an even layer. Drizzle 1 tablespoon of melted butter over the potatoes. Cook undisturbed for about 5 minutes until the bottom is golden brown. Carefully flip the galette and add another tablespoon of butter to the pan. Cook for another 4 to 5 minutes until the second side is golden and crisp.

3. Cook Second Galette

Repeat the process with the remaining potatoes and butter to make a second galette.

4. Assemble Galettes

Place the warm galettes on a cutting board. Spread 2 tablespoons of crème fraîche over each galette. Arrange the smoked salmon on top, dividing it evenly between the two galettes. Sprinkle with minced fresh chives, and season lightly with a pinch of salt if desired. Cut each galette into wedges and serve immediately.

5. Reheat if Necessary

If preparing ahead of time, the galettes can be reheated on an oven rack at 400 degrees for 5 to 10 minutes just before serving.