Skillet Salmon and Potato Galette

This recipe uses Wild Caught Silver Salmon with Rosemary in Smoked Olive Oil

4 large golden potatoes, thinly sliced
3 tablespoons unsalted butter, melted
2 tablespoons chopped fresh thyme
2 cloves garlic, minced
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 cup crème fraîche
Zest of 1 lemon
1 tablespoon chopped fresh dill, plus more for garnish
2 (6.7 oz.) jars Silver Salmon Fillets with Rosemary in Smoked Olive Oil, drained
Capers, optional, for garnish

Preheat oven to 375°F. Toss potatoes with melted butter, thyme, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper.
Layer potatoes into bottom of cast iron or oven safe skillet, over lapping slightly. Start from center and work your way outwards, until bottom of skillet is covered.
Bake until potatoes are golden-brown and crisp, about 30-35 minutes.
Meanwhile, whisk together crème fraîche, lemon zest, dill, remaining salt, and pepper until smooth.
Top galette with salmon fillets and dollops of crème fraîche mixture. Garnish with capers and additional dill and serve.