Potato-Smoked Salmon Crostini
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
March 2006
Gallery
Recipe Summary
Ingredients
Directions
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.