FOOD: A little smoked trout can make a big impression

Yesterday I went to Acme smoked fish and picked up a whole smoked trout... When I bought it I envisioned myself serving shredded it over some kind of fried or baked potato galette... emulating one of my favorite appetizers from Dressler .... So after shredding the fish from the bones... I started out making one of the most impressive things you can make from potatoes... the potatoe galette... You need... a 9" cast iron pan... 1 tblspn butter, 1 tblspn olive oil, potatoes (I used fingerling but all have their virtues) and fresh herbs, a mandolin or food processor to slice.. Can I just say I LOVE MY MANDOLIN!! The best gift anyone has ever given me (thank you Gwen Werner!) Preheat your oven to 450*. Mix your olive oil and butter in a small bowl and get out a brush... put your 9" pan on the stove top over medium heat and brush the bottom of the pan with butter/olive oil mixture... With your mandolin on the counter start slicing your potatoes quickly but carefully in thinest possible slices and arrange on the pan to cover in spiral floral style.. once the bottom of the pan is covered with your first layer brush the top of the potatoes with butter/olive oil and sprinkle with salt and fresh herbs (rosemary thyme etc).. Onto the next layer same design, brush with butter/oil and sprinkle with salt and herbs.. I usually do three layers maybe four but any more than that and your potatoes don't get as crunchy as you would like... As you layer you will hear the pan start to sizzle - make sure it gets a good sizzle going to ensure that the bottom layer is browned and crunchy.. 10 mins or so.. by the time I am done layering I let it sizzle a few more minutes.. Then pop that puppy in the oven until the top is golden brown and the edges of the potatoes start to curl.. about 20-30 mins...

I mean is that thing beautiful or what!? you can stop there and just eat this deliciousness and be happy!! But if you want to get to the fish... Cut the galette into wedges and place a nice pile of smoked shredded trout on top.... together in a bowl whip two teaspoons of mayonnaise, juice from half a lemon maybe more and some fresh thyme.. drizzle on top and then place pile of greens on this.. drizzle dressing on the greens and serve! YUMM! I usually serve as a large appetizer with a hearty soup and some bread and cheese!