Purple Potato-Crème Fraîche Salmon Bites

• 2 pounds purple fingerling potatoes, scrubbed
• 1/4 cup creme fraiche
• grated zest of 1 lime
• juice of 1/2 lime
• Pinch kosher salt
• 1 1/2 - 2 teaspoons mild honey, to taste
• 2 tablespoons minced chives, plus additional for garnish
• 8 tablespoons extra-virgin olive oil
• 8 ounces sliced smoked salmon (Scottish or Gaspe)

1. In a kettle, cover potatoes with cold water. Bring to a boil, cover, turn off flame and allow to sit about 45 minutes to one hour until tender. Drain and allow to cool.
2. In a small bowl, whisk creme fraiche, lime juice and zest, salt, honey,and chives. Slowly add olive oil, blending until emulsified. Taste and adjust seasoning.
3. To assemble, take a potato, cut a sliver off the bottom so it will sit comfortably, and another sliver off the top. Spread or brush a small amount of dressing on top cut side. Take a thin slice of salmon, cut in half, twirl into a small roll and set atop potato. Drizzle a little dressing over and garnish with more chives. Repeat for each potato. Set on a serving platter.

purple fingerling potatoes, creme fraiche, lime, lime, kosher salt, honey, chives, extravirgin olive oil, salmon

Taken from food52.com/recipes/25284-purple-potato-creme-fraiche-salmon-bites (may not work)