Potato-Smoked Salmon Crostini               

 tags (edit): Fry Food & Wine Magazine @Vogel @Try Soon! Salmon Hors dOeuvres Appetizers  

 

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.

Ingredients

1 pound small fingerling potatoes scrubbed and halved lengthwise
2 tablespoons vegetable oil
to taste Kosher Salt & black pepper
1/2 cup creme fraiche or sour cream
2 tablespoons Dill chopped
1 tablespoon capers chopped
1 tablespoon prepared horseradish drained
6 ounces smoked salmon thinly sliced and cut into 1 1/2-inch strips
 

Instructions
 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 creme fraiche 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.


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Yields: 8 Servings
     Food & Wine magazine, March 2006, page 134

 notes:  MAKE AHEAD: The creme fraiche sauce can be refrigerated overnight. Let warm to room temperature before serving.

WINE: Adrian Chalk of Lauber Imports created an all-white Italian wine list to go with this Italian-inspired menu. He began with sparkling Prosecco -- Ferrari's tart, appley 1999 Perlé bottling -- to pair with these crunchy, salty crostini. As an easier-to-find alternative, consider Zardetto's citrusy 2004.

Cuisine:   American

Main Ingredient:   Salmon