Crispy crushed potatoes with smoked salmon toppers and creme fraiche are a delicious party bite with a very easy recipe. This recipe makes 18 canapes, but for larger parties, you can simple double or triple the quantities.
- 18 baby new potatoes
- 2tbsp olive oil
- 100g creme fraiche
- 150g smoked salmon, cut into 3cm wide ribbons
- Half a bunch chives, snipped
- Lemon wedges, to serve
Heat oven to 220°C/gas 7. Boil potatoes in salted water for about 15 mins until tender. Drain and leave to cool.
Drizzle 1tbsp oil on a large baking tray, add the cooled potatoes and squash each until slightly flattened. Drizzle with remaining oil and season. Bake for 20 mins or until golden and crisp. Cool slightly.
Spread a little creme fraiche onto each potato, top with a ribbon of smoked salmon and garnish with chives and a grinding of black pepper. Pop onto a platter garnished with lemon wedges.
For vegetarians, replace the smoked salmon with a sundried tomato.