Heat the oven to 375 degrees F. Line a rimmed baking sheet with a nonstick baking liner or parchment.

Using a mandoline or a sharp knife, cut the potatoes lengthwise into 1/16-inch-thick slices. Soak the 40 nicest, most even slices in a large bowl of cold water until pliable, about 20 minutes.

Drain the potatoes and pat dry with paper towels. Put them in a medium bowl and toss with the oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Fan 10 potato slices into a 6-inch circle (like a flower) on the prepared sheet. Repeat with the remaining potato slices to make 4 individual circles. Cover the potatoes with parchment and set another baking sheet on top to keep the potatoes flat. Bake until tender, about 15 minutes. Remove the top baking sheet and the parchment and continue to cook until crisp and browned, 15 to 20 minutes more.

Meanwhile, in a small bowl, whisk the creme fraiche, 1-1/2 tablespoons of the chives, the lemon zest, 1/8 teaspoon salt, and 1/4 teaspoon pepper.

Carefully transfer the potato galettes to individual plates. Place one slice of trout on a potato circle. Add a dollop of creme fraiche, then another slice of trout, another dollop of creme fraiche, and a final slice of trout. Top with a small dollop of creme fraiche and garnish with some of the remaining chives and a grind of pepper. Repeat with the remaining galettes, trout, creme fraiche, chives, and pepper.