Makes about 8 servings. Difficulty
1 lb. small fingerling potatoes, halved lengthwise 2 Tablespoons olive oil Salt and freshly ground black pepper 1/2 cup crème fraiche 1 Tablespoon chopped dill, plus more dill fronds for garnish 1 teaspoon capers, drained, rinsed and chopped 1-1/2 teaspoons gf horseradish 1 shallot, finely chopped 6 oz. gf thinly sliced smoked salmon, cut into 1-1/2 inch strips
Preheat the oven to 450°F. In a medium bowl, toss the cut potatoes in the olive oil and season with salt and freshly ground black pepper. Place them on a rimmed baking sheet, cut side down. Roast for 15 minutes. Using a spatula turn the potatoes over and continue to roast for about another 15 minutes or until golden and crisp. Transfer the potatoes to a plate lined with paper towels to drain.
Meanwhile, in a small bowl, blend the crème fraiche with the dill, capers, horseradish and shallots. Adjust seasonings to taste with salt and freshly ground black pepper.
To assemble, top each potato half with a thin strip of smoked salmon and a dollop of the crème fraiche mixture. Garnish with fresh dill and serve.