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
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.