Purple Potato-creme fraiche salmon bites

By • December 3, 2013 • 0 Comments

Author Notes: I simply used my "Not Quite Nicoise with Lime-chive Cream" for a tasty little bite.creamtea

Makes about 25 bites

  • 2 pounds purple fingerling potatoes, scrubbed
  • 1/4 cup creme fraiche
  • grated zest of 1 lime
  • juice of 1/2 lime
  • pinches kosher salt
  • 1 1/2 - 2 teaspoon 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.
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