- 1 pound small fingerling potatoes, scrubbed and halved lengthwise
- 2 tablespoons vegetable oil
- Kosher salt and freshly ground pepper
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons chopped dill
- 1 tablespoon capers, chopped
- 1 tablespoon drained prepared horseradish
- 6 ounces thinly sliced smoked salmon, cut into 1 1/2-inch strips
- 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.