Amuse-Geule: Salt-Roasted Potatoes With Lox And Salmon Roe

• 6 small potaotes (apprx 1" diameter), well scrubbed
• 1 1/2 cups coarse kosher salt and/or sea salt
• 1/2 cup creme fraiche
• 2 tablespoons chopped mixed herbs (I like sorrel and chives in the spring; tarragon and chervil are also nice)
• 1 tablespoon capers
• 3 ounces lox, cut into 1" squares
• 2 ounces salmon roe

1. Spread the salt over the bottom of a heavy small pan (I use a LeCreuset 1 1/2 quart Dutch oven). Put the potatoes on top of the salt. Cover and bake at 450 degrees for 45 minutes to 1 hour, until potatoes are tender.
2. In the meantime, combine the creme fraiche with the herbs and capers. Set aside and keep chilled. (This will make about twice as much as you will actually need.)
3. When the potatoes are tender, remove them from the oven and brush off the salt. Cut the potatoes in half and let them cool somewhat. (This is the tricky part. If the potatoes are too hot, the creme fraiche will melt right off; but if they cool too much, you will lose the wonderful temperature contrast.)
4. Top each potato half with a lox square, then with a teaspoon of creme fraiche. Last, add a dollop of salmon roe.

potaotes, coarse kosher salt, creme fraiche, mixed herbs, capers, lox, salmon roe

Taken from food52.com/recipes/4590-amuse-geule-salt-roasted-potatoes-with-lox-and-salmon-roe (may not work)