Author Notes
I served these little morsels as the starter for a golden "from amber to umber" color-themed meal. They were adored by all. Besides tasting scrumptious, they offer wonderful contrasting temperatures - warm potatoes with a cool topping. Allow 1 1/2 potatoes per person when these are part of a larger meal. (I have, upon occasion, made more than that for myself as a private indulgence.) These were inspired by a comment by Finamore/Stevens in One Potato Two Potato. I opted for Paul Wolfert's salt-roasting method —friendlyoaks
Ingredients
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6
small potaotes (apprx 1" diameter), well scrubbed
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1 1/2 cups
coarse kosher salt and/or sea salt
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1/2 cup
creme fraiche
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2 tablespoons
chopped mixed herbs (I like sorrel and chives in the spring; tarragon and chervil are also nice)
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1 tablespoon
capers
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3 ounces
lox, cut into 1" squares
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2 ounces
salmon roe
Directions
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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.
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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.)
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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.)
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Top each potato half with a lox square, then with a teaspoon of creme fraiche. Last, add a dollop of salmon roe.
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