Potato-Smoked Salmon Crostini

• 1 pound small fingerling potatoes, scrubbed and halved lengthwise
• 2 tablespoons vegetable oil
• Kosher salt and freshly ground pepper
• 1/2 cup creme fraiche or sour cream
• 2 tablespoons chopped dill
• 1 tablespoon capers, chopped
• 1 tablespoon drained prepared horseradish
• 6 ounces thinly sliced smoked salmon, cut into 1 1/2-inch strips

1. Preheat the oven to 450.
2. On a rimmed baking sheet, toss the potatoes with the oil.
3. Season with salt and pepper and roast, cut side down, for 15 minutes.
4. Using a spatula, turn the potatoes and roast them for about 15 minutes longer, or until golden and crisp.
5. Drain the potatoes on paper towels.
6. Meanwhile, in a small bowl, blend the crame fraiche with the dill, capers and horseradish; season with salt and pepper.
7. To assemble the crostini, top each potato half with a smoked salmon strip and a dollop of sauce.
8. Arrange the crostini on a platter and serve.

potatoes, vegetable oil, kosher salt, creme fraiche, dill, capers, horseradish, salmon

Taken from www.foodandwine.com/recipes/potato-smoked-salmon-crostini (may not work)