It's not too late to prepare a Thanksgiving appetizer! Learn how to make roasted fingerling potatoes with cold smoked salmon and crème fraiche.
Roasted fingerling potatoes with cold smoked salmon and crème fraiche
16 Fingerling potatoes
3 oz cold smoked salmon (julienne)
1 oz crème fraiche
1 oz olive oil
¼ oz chives (fine chopped)
Sea salt and pepper
1. Oil potatoes lightly season with salt and pepper and roast at 350 degrees until tender remove from oven
2. press potato down lightly and cut open , like a baked potato , place a small spoon of cream fraiche in potato the top with smoked salmon and then sprinkle with chives enjoy.