Smoked Salmon and Fingerling Potatoes

Jazz up smoked salmon by pairing it with potato halves topped with crème fraîche and garnished with salty capers. Crème fraîche can be made by combining one part sour cream to one part whipping cream or buttermilk, covered and chilled for at least four hour

12 fingerling potatoes (about 1 pound)
1½ tablespoons extra-virgin olive oil
4 ounces thinly sliced smoked salmon
½ cup crème fraîche or sour cream
1 tablespoon capers

1. Slice potatoes in half lengthwise, toss in olive oil, and place on a baking sheet. Bake at 425° for 20 minutes or until golden brown and tender. Let cool.

2. Arrange pieces of smoked salmon on potatoes; top each with a dollop of crème fraîche and capers. Makes 2 dozen.

Hosting Help: Have extra plates and napkins on hand for guests who want seconds, and allow space on tables for partiers to set down used glasses and dishes.