Smoked Salmon Potato Tartines with Herbed Crème Fraîche

Makes 4 tartines

2      russet potatoes
½     teaspoon salt, plus a pinch
¼     teaspoon freshly ground black pepper
1      tablespoon butter, melted
¼     cup crème fraîche
1      tablespoon chopped fresh chives, dill,
        or tarragon, plus more for garnish
½     teaspoon lemon zest
2      ounces smoked salmon, thinly sliced

Nutritional information per tartine:
Calories 167 (55% from fat) • carb. 14g • pro. 4g• fat 10g • sat. fat 6g • chol. 28mg • sod. 342mg• calc. 17mg • fiber 1g

Peel potatoes and shred on the large holes of
a box grater. Soak in a bowl of cold water and
drain when water turns cloudy. Repeat this 2 to
3 more times, or until water stays clear. Squeeze
dry using a clean dish towel or paper towels,
and season with ½ teaspoon of salt. Sweat the
shredded potatoes for a few minutes; the salt will
draw out additional moisture. Then squeeze dry
one more time, really well – the drier the better.
Season with black pepper.
Preheat the Cuisinart® Sandwich Maker. Brush
the plates with melted butter. Carefully pack
the shredded potatoes into each well of the
preheated Sandwich Maker; the wells will be
indistinguishable and it will look like one even
layer. Use firm pressure to close lid; lock and
cook for 10 minutes. Open the lid and brush
the tops of each tartine with a little more melted
butter. Lock and cook for an additional 5 minutes,
or until the tartines are perfectly browned and
crispy. Meanwhile, mix crème fraîche with
chopped herbs of choice, lemon zest and pinch
of salt. Carefully remove tartines with a heatproof
silicone spatula. Divide the salmon among the
tartines, dollop each with the herbed crème
fraîche, and garnish with extra chopped herbs.
Serve warm.