Potato Galette with Smoked Salmon and Dill Crème Fraiche

Ingredients

• 1.5 kg potatoes, peeled and sliced thinly (use a mandolin if you have one)
• 120g unsalted butter
• 3 garlic cloves, peeled and sliced
• 1 tsp salt
• ¾ tsp freshly ground black pepper
• 60g Parmigiano Reggiano, grated
• 300 g smoked salmon
• ½ cup crème fraiche
• 1 small shallot, minced, divided
• 4 tbsp dill, finely chopped, divided
• 2 tsp fresh lemon juice