This clever crostini uses a crispy potato half as a base rather than toast. Mary Ellen Carroll and Donna Wingate cooked the potatoes in a portable deep fryer in a makeshift kitchen at the ICA site, but oven-frying the potatoes works equally well.
More Potato Dishes
1 pound small fingerling potatoes, scrubbed and halved lengthwise
Preheat the oven to 450°. On a rimmed baking sheet, toss the potatoes with the oil. Season with salt and pepper and roast, cut side down, for 15 minutes. Using a spatula, turn the potatoes and roast them for about 15 minutes longer, or until golden and crisp. Drain the potatoes on paper towels.
Meanwhile, in a small bowl, blend the cràme fraîche with the dill, capers and horseradish; season with salt and pepper.
To assemble the crostini, top each potato half with a smoked salmon strip and a dollop of sauce. Arrange the crostini on a platter and serve.
The crème fraîche sauce can be refrigerated overnight. Let warm to room temperature before serving.
Adrian Chalk of Lauber Imports, a friend of the Itinerant Gastronomy artists, began with sparkling Prosecco, to pair with these crunchy, salty crostini.
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