Smoked Salmon and Fingerling Potatoes

Smoked Salmon and Fingerling Potatoes
Photo by Howard L. Puckett

Ingredients

  • Cracked black pepper, to taste
  • 4 ounces thinly sliced smoked salmon
  • 1 tablespoon caviar or capers
  • 1 ½ tablespoons extra-virgin olive oil
  • ½ cup crème fraîche or sour cream
  • 12 fingerling potatoes (about 1 pound), halved lengthwise

1. Toss potatoes in olive oil on a rimmed baking sheet. Bake at 425° for 20 minutes or until golden brown and tender. Let cool 2. Arrange pieces of smoked salmon on potatoes; top each with a dollop of crème fraîche and sprinkling of caviar and pepper.

View full recipe at My Recipes

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