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Potato-Smoked Salmon Crostini

  • ACTIVE: 20 MIN

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.

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  1. 1 pound small fingerling potatoes, scrubbed and halved lengthwise
  2. 2 tablespoons vegetable oil
  3. Kosher salt and freshly ground pepper
  4. 1/2 cup crème fraîche or sour cream
  5. 2 tablespoons chopped dill
  6. 1 tablespoon capers, chopped
  7. 1 tablespoon drained prepared horseradish
  8. 6 ounces thinly sliced smoked salmon, cut into 1 1/2-inch strips
  1. 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.
  2. Meanwhile, in a small bowl, blend the cràme fraîche with the dill, capers and horseradish; season with salt and pepper.
  3. 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.
Make Ahead
The crème fraîche sauce can be refrigerated overnight. Let warm to room temperature before serving.

Suggested Pairing

Adrian Chalk of Lauber Imports, a friend of the Itinerant Gastronomy artists, began with sparkling Prosecco, to pair with these crunchy, salty crostini.