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

Donna Wingate
Mary Ellen Carroll
March 2006

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Recipe Summary

active:
20 mins
total:
40 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

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