New potatoes with crème fraiche, smoked salmon and crispy capers
The potato is the perfect foil for the tanginess of crème fraiche, the richness of smoked wild salmon and the crisp saltiness of fried capers–a revelation for the ANNA team. We couldn’t get enough!
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.