Photo: Jim Franco; Styling: Lydia Degaris Pursell
Potato halves serve as the base of savory Fingerling Potatoes with Avocado and Smoked Salmon appetizers.
Makes 8 servings
1. Preheat oven to 400°. Toss together first 4 ingredients. Place potatoes, cut sides down, in a lightly greased jelly-roll pan. Bake 20 minutes or until tender and browned. Cool completely (about 20 minutes).
2. Meanwhile, scoop avocado pulp into a bowl; mash with a fork. Stir in dill and next 3 ingredients. Spoon mixture onto cut sides of potatoes, and top each with 1 salmon slice.