Preparation

• Preheat oven to 400 degrees.
  Mix creme fraiche or sour cream, shallots, dill and one tablespoon lemon juice in a mixing bowl. Season mixture with salt and pepper. Cover and refrigerate until ready to use. (Mixture can be prepared a day ahead. Keep chilled.)
  Peel and finely grate potatoes. Wash potatoes under cold water. Drain well. Toss potatoes with 2 tablespoons butter in bowl. Season with salt and pepper.
  Heat a large cast iron skillet over high heat. Add remaining butter. Spoon 1/2 cups of grated potatoes in the skillet to make four round galettes.
  Using a metal spatula, press and flatten potatoes into pancakes. Cook 2 minutes. Reduce heat to medium-high and cook until bottom is golden, about 4 minutes. Invert galette with a metal spatula. Cook until bottom is golden, about 4 minutes.
  Transfer pan to oven; cook until galettes are crisp, about 10 minutes.
  PRESENTATION
  Place galettes on warm plates. Spread with creme fraiche. Top with salmon. Drizzle with a squeeze of lemon juice on each plate. Season with pepper. Garnish with caviar, (optional) and chives.