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Prep time
5 minutes
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Cook time
45 minutes
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Makes
about 25 bites
Author Notes
I simply used my "Not Quite Nicoise with Lime-chive Cream" for a tasty little bite. —creamtea
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Ingredients
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2 pounds
purple fingerling potatoes, scrubbed
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1/4 cup
creme fraiche
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grated zest of 1 lime
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juice of 1/2 lime
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Pinch
kosher salt
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1 1/2 - 2 teaspoons
mild honey, to taste
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2 tablespoons
minced chives, plus additional for garnish
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8 tablespoons
extra-virgin olive oil
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8 ounces
sliced smoked salmon (Scottish or Gaspe)
Directions
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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.
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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.
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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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