Smoked Salmon and Fingerling Potatoes
Photo by Howard L. Puckett
Ingredients
- 12 fingerling potatoes (about 1 pound), halved lengthwise
- Cracked black pepper, to taste
- 1 tablespoon caviar or capers
- ½ cup crème fraîche or sour cream
- 4 ounces thinly sliced smoked salmon
- 1 ½ tablespoons extra-virgin olive oil
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.
Variations on Smoked Salmon and Fingerling Potatoes
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Smoked Salmon and Fingerling Potatoes
- 1 1/2 tablespoons extra-virgin olive oil
- 12 fingerling potatoes (about 1 pound)
- 4 ounces thinly sliced smoked salmon
- 1 tablespoon capers
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