Wednesday, January 13, 2010

Cumin-Roasted Potatoes with Caviar and Smoked Salmon

Here's a nibble I fixed for our just-the-two-of-us New Year's Eve soiree. It's quite worthy of a place on your oh-so-swank Academy Awards party. You are planning one, right?!?

Cumin-Roasted Potatoes with Caviar and Smoked Salmon
Makes 24 appetizers. (But can be cut in half or fourths easily.)

1/2 cup crème fraîche or sour cream
1 teaspoon (packed) minced fresh dill
1 teaspoon freshly squeezed lemon juice
2 tablespoons olive oil, divided
1 1/2 teaspoons coarsely crushed cumin seeds
12 small fingerling potatoes, halved lengthwise (about 14 ounces) (I cut some of the larger ones crosswise into smaller two-bite pieces as well.)
3 ounces thinly sliced smoked salmon, cut into 1/2-inch-by-2 1/2-inch strips
1 ounce caviar (Feel free to use the "value"-priced caviar you can find at grocery stores.)
Small fresh dill sprigs

Stir crème fraîche, minced dill, and lemon juice in small bowl. Cover and chill at least 2 hours and up to 8 hours.

Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.

Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraiche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

Food/Wine Pairing: Bubbly, of course!

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