Fingerling Potato Galettes with Chive Crème Fraîche and Smoked Trout

Ingredients

• ¼ cup crème fraîche
• 2 Tbs. thinly sliced fresh chives
• 12 small, thin slices smoked trout (about 4 oz.)
• 2 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• ¼ tsp. finely grated lemon zest
• 8 oz. fingerling potatoes (about 5 medium)

Heat the oven to 375°F. Line a rimmed baking sheet with a nonstick baking liner or parchment. Using a mandoline or a sharp knife, cut the potatoes lengthwise into 1/16-inch-thick slices. Soak the 40 nicest, most even slices in a large bowl of cold water until pliable, about 20 minutes. Drain th...

View full recipe at Fine Cooking