Ingredients

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

Directions

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 crème 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.