Monday, December 28, 2009

Roasted Fingerling Potatoes Topped with Smoked Salmon and Dill

These bite-size buddies burst with flavor while brightening up your appy platter.

Yield: 30 appys
Prep Time: 15 minutes
Cook Time: 12 minutes

15 (1 ½ -inch long) fingerling potatoes, about 1 ½ pounds
2 tablespoons olive oil
Salt and freshly ground pepper
1 (7.5-ounce) container Crème Fraiche
1 (4-ounce package) wild Alaskan smoked salmon
Fresh dill sprigs

Preheat the oven to 400°. Place the potatoes onto a baking sheet with lip. Toss with olive oil and sprinkle with salt and pepper. Roast until the potatoes are tender, about 12 to 15 minutes. Cool to room temperature.

Cut the potatoes in half, lengthwise. Spread the cut side of the potato with Crème Fraiche. Layer with a piece of salmon and top with a dill sprig.

Make It Yourself Tip
You can make Crème Fraiche by combining 1 cup whipping cream with 2 tablespoons buttermilk in a glass jar with lid. Let stand at room temperature (about 70 degrees F.) for 8 to 24 hours, or until thickened. Stir well and refrigerate for up to 10 days. Use as directed above or in soup recipes, as Crème Fraiche will not curdle when boiled.

No comments:

Related Posts with Thumbnails