Elegant Smoked Salmon Canapés

• 6 baby dutch potatoes
• 1 tablespoon olive oil
• sprinkle of sea salt and finely ground fresh black pepper
• 3 ounces thinly sliced smoked salmon
• 1/2 cup creme fraiche
• 1.9 ounces domestic caviar (such as Herruga)
• Sprigs of dill for garnish (optional)

1. Preheat the oven to 400u0b0. Using a sharp knife or mandoline, slice the potatoes lengthwise into 1/4" slices. Drizzle potato slices with olive oil and toss to coat with your hands. Place potato slices in a single layer on a baking sheet and bake for 10-12 minutes. Remove from oven and flip potatoes over. Return the baking sheet to the oven and cook for an additional 10-12 minutes or until potatoes are golden and crisp. Remove from oven and set aside.
2. Slice the smoked salmon into 1/2" wide slices. Top each potato round with a slice of smoked salmon, folding it over on itself to create some height.
3. Dollop the salmon with a scant teaspoon of creme fraiche and about 1/4 teaspoon of caviar. Garnish with a sprig of dill. Arrange on a platter and serve with champagne or cocktails.

potatoes, olive oil, salt, salmon, creme fraiche, dill

Taken from food52.com/recipes/41159-elegant-smoked-salmon-canapes (may not work)