Sockeye Nova Lox on Potato Galette

Ingredients

• 4 ounces Vital Choice Sockeye Salmon Nova Lox, thawed
• 1 tablespoon unsalted butter, melted
• 1 tablespoon Vital Choice extra-virgin olive oil
• 1 pound russet potatoes, scrubbed but not peeled
• Salt and pepper
• 4 ounces crème fraiche
• 1 tablespoon fresh chives, snipped
• ½ teaspoon fresh lemon juice
• Zest of a small lemon
• Chives for garnish

Instructions

1. Preheat the oven to 450ºF.
2. Combine melted butter and cooking oil in a small bowl and set aside.
3. Using a food processor or mandoline (or a sharp knife), cut the potatoes into thin slices, somewhere between 2mm and 4mm (or about 1/8 inch).
4. Brush the bottom and sides of a 9-inch cast iron skillet (or oven-proof skillet) with some of the butter/oil mixture.
5. Starting at the outer edge of the bottom of the pan, layer the potatoes in concentric circles, overlapping each piece and each circle slightly, to completely cover the bottom of the pan. Be sure to work quickly, as the potatoes will begin to darken almost immediately.
6. Brush the first layer of potatoes with butter/oil and sprinkle with salt and pepper. Use the remaining potatoes to create a second layer of concentric circles, brush again and season again with salt and pepper.
7. Cook briefly on the stovetop over medium heat until the potatoes begin to sizzle. Place in the oven and bake for 25 to 30 minutes, until the potatoes are golden brown and tender.
8. As the potatoes cook, combine the crème fraiche, lemon juice, lemon zest and fresh chives and set aside.
9. When the potatoes are done, gently flip them onto a serving platter so that the bottom layer forms the top of your galette.
10. Let the galette cool slightly, then top it with a thin layer of crème fraiche. Finish the galette by covering the crème fraiche with pieces of sockeye salmon nova lox. Garnish with chives, cut into wedges and serve immediately.