Potato-smoked salmon crostini
½ lb. fingerling potatoes,
halved lengthwise
2 Tbsp. olive oil
salt and freshly ground
pepper
1/4C sour cream or crème
fraiche
1 Tbsp. fresh dill,
chopped
2 tsp. capers, chopped
1 tsp. drained prepared
horseradish
3 oz. thinly sliced smoked
salmon, divided into pieces
dill sprigs (garnish)
Preheat oven to 400F. Toss the potatoes with olive oil, salt and
pepper and place cut side down on a trimmed baking sheet. Roast until golden. Turn and roast another minute or two until
crisp. Drain on paper towels.
Meanwhile, blend sour
cream with dill, capers and horseradish and season with salt and pepper. Top each potato half with a piece of salmon,
a dollop of sauce and a dill sprig.
MAKES: 8 servings
