Ingredients
4 Fingerling Potatoes
2 oz. Smoked Trout
1/3 cup Crème Fraiche
2 1/2 tsp. chopped chives
Salt
Pepper
3 Tbsp. Olive Oil
❃❃Makes 32❃❃
Preparation
Preheat oven to 450 and line a baking sheet with foil and non-stick cooking spray.
Cut the ends from each potato and slice each fingerling into 8 slices that are each slightly thicker than a potato chip slice.
Mince chives, mix with crème fraiche and set aside.
Separate trout, removing any bones, into 32 pieces to place on top of potatoes. Set aside.
Potatoes
Mix potatoes, olive oil and a pinch of salt and pepper on the baking sheet and spread into one even layer. Cook until potatoes are browned on one side and then turn, cooking until potatoes are crispy. This should take about 10 – 15 minutes.
Remove from oven and place potatoes on brown paper bag or paper towels to drain any excess oil.
Assemble
Once slightly cooled top each potato with a small dollop (1/2 – 1 tsp.) of the crème fraiche mixture. Then top each with a piece of smoked trout. Arrange on a platter and serve.