Monday, August 31, 2015

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

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