Fingerling Potato Galettes with Chive Crème Fraîche and Smoked Trout

Fingerling Potato Galettes with Chive Crème Fraîche and Smoked Trout
Photo by Scott Phillips

Ingredients

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

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

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