Smoked Salmon and Fingerling Potatoes

Recipe from

Coastal Living


12 fingerling potatoes (about 1 pound)
1 1/2 tablespoons extra-virgin olive oil
4 ounces thinly sliced smoked salmon
1/2 cup crème fraîche or sour cream
1 tablespoon capers


Slice potatoes in half lengthwise, toss in olive oil, and place on a baking sheet. Bake at 425° for 20 minutes or until golden brown and tender. Let cool.

Arrange pieces of smoked salmon on potatoes; top each with a dollop of crème fraîche and capers.