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Smoked Salmon and Fingerling Potatoes

Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty
Prep time 9 mins
Cook time 20 mins
Yield Makes 2 dozen

Ingredients

  • 12 fingerling potatoes (about 1 pound), halved lengthwise
  • 1 1/2 tablespoons extra-virgin olive oil
  • 4 ounces thinly sliced smoked salmon
  • 1/2 cup crème fraîche or sour cream
  • 1 tablespoon caviar or capers
  • Cracked black pepper, to taste

How to Make It

  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.