Smoked Salmon and Fingerling Potatoes

Ingredients

• 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

Preparation

1. 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.
2. Arrange pieces of smoked salmon on potatoes; top each with a dollop of crème fraîche and capers.