Pre-heat oven to 400 degrees. Let the salmon and creme fraiche sit covered at room temperature on your kitchen counter while you prepare the potatoes.
Thinly slice the potatoes on a mandolin, and lay them individually on a paper towel. Place more towels on top and pat dry. It’s important to get all of the moister off the potatoes so they will crisp up nicely in the oven. (You may have more potato slices than needed for the recipe because you’ll be using only the best-looking ones.) Spray a baking sheet with cooking spray. Using 8 potato slices that are pretty much uniform in size, form a flower-shaped circle on the baking sheet: place the first slice on the baking sheet; then place the second slice overlapping half of the first slice. Continue placing slices in a circle, each one overlapping the one before, until you have formed a giant flower. If you need to cover a gap in the flower shape, just add another potato slice. Make 6 potato flowers, brush the potatoes lightly with olive oil, and bake in the oven for 15 to 20 minutes or until the potatoes are golden crispy. (The middle won’t be as crispy as the edges; check to make sure the edges aren’t burning. If the potatoes in the back are getting darker than the ones in front, turn your baking sheet around to bake all the potato flowers evenly.) Remove from the oven but leave the potatoes on the baking sheet. Spread 2 tablespoons of creme fraiche over each potato plate. Add 2 to 3 slices of smoked salmon, and sprinkle on about ¼ teaspoon red onion, or more if you like, 1 teaspoon of scallion, and parsley, Crack some pepper over the top and drizzle with 1 teaspoon of olive oil. Lift each serving gently using metal spatula, and place on a plate along with a lemon or lime wedge. The potato plates can be made in advance and warmed up before you are ready to serve; just place them back in the oven at 400 degrees for 2 minutes Get more great recipes from Cristina at: www.cristinaferrarecooks.com.