Welcome to my Colorado kitchen!<br/><br/>This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood, and lots of regular home cooking.<br/><br/>(Click here to learn more about me, below.)<br/><br/>I want to feature the products and preparations you’re curious about.<br/><br/>Have a suggestion? Question? Recipe you want me to test?<br/><br/>Email me and help to shape this series.<br/><br/>This appetizer is frankly spectacular — yet it’s surprisingly quick and easy to assemble.<br/><br/>It’s savory, colorful, and lets the delicate flavor of high-quality sockeye salmon nova lox shine.<br/><br/>The French term “galette” means any type of flat cake made with buckwheat or wheat flour — but this one is just potato slices with a bit of butter, salt and pepper.<br/><br/>This luscious, gluten-free treat is a marriage of wonderful flavors and textures — crispy potatoes, creamy, lemony crème fraiche, bright, fresh chives, and thin, perfectly cold-smoked salmon slices.<br/><br/>I will say that this was so delicious that the diners at my kitchen table were already pre-ordering their next galette!<br/><br/>My rating: 4+ out of 4 stars<br/><br/>A few notes for the cook<br/>If you have a well-seasoned cast iron skillet, this is the perfect occasion to trot it out, but you can also use any oven-safe sauté pan.<br/><br/>I was able to assemble this dish in about 10 minutes because I used my food processor to evenly and thinly slice the potatoes.<br/>A mandoline slicer would also work well. You can of course slice the potatoes by hand — it will just take a bit longer to prepare.