Potato Galette with Smoked Salmon

1. Prepare the Potatoes

Begin by peeling the potatoes and cutting them into thin julienne strips using a mandoline for uniformity. Pat the julienned potatoes dry with a kitchen towel or paper towels to remove excess moisture. Season with a teaspoon of salt and half a teaspoon of pepper to enhance their natural flavor.

2. Cook the Galette

Heat 2 tablespoons of canola oil in an 8-inch omelet pan over medium heat. Add the seasoned potatoes, pressing them flat into the pan with a metal spatula. Cook the potatoes undisturbed for about 5 minutes. Drizzle 1 tablespoon of melted butter around the edges of the pan. Gently flip the galette with the spatula and let the other side cook for another 4 to 5 minutes until it achieves the same golden brown crispness.

3. Assemble the Galette

Transfer the cooked galette to a paper towel-lined plate to absorb any excess oil. Repeat the cooking process with the remaining potatoes until all the galettes are prepared. Spread about 2 tablespoons of crème fraîche over each galette. Neatly arrange slices of smoked salmon on top, and finish with a garnish of minced fresh chives for a touch of color and freshness.