Salmon Caper Potato Hors d'Oeuvres

I like to serve these at brunch, and also before a festive dinner party. The potatoes can be prepared ahead of time so assembly is quick.


  • 20 each red skin potatoes, about 1 lb., small size
  • 1 1⁄2 tablespoons olive oil
  • salt and freshly ground pepper
  • 4 ounces smoked salmon, thinly sliced
  • 1⁄2 cup crème fraîche
  • 1 tablespoon red onion, finely chopped
  • 1 tablespoon capers, chopped


  • Preheat oven to 400° F.
  • Slice potatoes in half, toss with olive oil, salt and pepper. Place on a rimmed baking sheet. Bake until tender, about 15 minutes. Let cool.
  • Arrange pieces of smoked salmon on potatoes, top each with a dollop of crème fraîche, red onion and capers.