- 3 red potatoes
- 1/4 cup extra-virgin olive oil
- 1 pound Norwegian smoked salmon , or Alaskan
- 1/2 cup creme fraiche , or low-fat sour cream
- 3 Tbsp. red onion , chopped small
- 6 lemon or lime wedges
- 3 Tbsp. Italian parsley , chopped fine
Take the salmon and crème fraiche and let them sit covered at room temperature on your kitchen counter while you prepare the potatoes.
Slice thin slices of potatoes on a mandolin and lay them individually on a paper towel. Place more paper towels on top and pat dry. Make sure to remove as much moisture off of the potato so they will crisp in the oven.
Spray a baking sheet with cooking spray. Form a circle that will look like a flower with sliced potatoes by using 8 uniform slices. Place the first one down on the baking sheet, then place the second overlapping half of the first potato. Continue to overlap the rest until you have formed what should look like a circular pattern. Cover gaps if necessary.
Assemble 6 potato flowers and brush them lightly with the olive oil.
Bake in the oven for 15 to 20 minutes or until the potatoes are golden crispy.
Remove from the oven and assemble while still on the baking sheet. The potato plates can be made in advance and warmed up before you are ready to assemble and serve them. Spread 2 tablespoons of crème fraiche over the potato. Add 2 to 3 slices of smoked salmon over each serving. Sprinkle 1/4 tsp of the red onion, parsley and black pepper. Drizzle with 1 teaspoon of olive oil.
Lift potato plate gently using a metal spatula and put each one on a plate along with a lemon or lime wedge.
Prep time: 10 minutes
Inactive prep time: 0 minutes
Cook time: 15 to 20 minutes