- Cook Time
- Prep Time
- 36 capers
- Canola oil, for frying
- 6 new potatoes
- 6 pieces laser-cut smoked salmon
- 1 cup whipping cream
- 2 tablespoons sour cream
For crème fraiche, in small bowl, whisk ingredients together, leave at room temperature for 12-24 hours. Refrigerate for 24 hours before using. Can be made up to 1 week in advance.
For crispy capers, drain the capers well on paper towel and pat dry. In medium pot over medium- high heat, bring oil to 350°F to 375°F. Drop in capers and fry until they open up and are crisp. Drain on paper towel. Can be stored in an open container at room temperature for 1 day.
In medium saucepan over medium-high heat, cover potatoes with cold water, bring to boil and cook until tender, about 7-10 minutes, depending on size. Drain, allow to cool and then halve. Top each potato half with a small dollop of crème fraiche, a half slice of salmon and a few crispy capers.
Leftover crème fraiche can be used wherever you use sour cream. If your potato halves are rolling around, take a tiny slice off the bottom so they have a flat surface to sit on.