Smokey Potato Rounds with Smoked Salmon

While toasted baguettes or crispy crackers are the common companion to any dip or cheese at a cocktail party, we recently decided to put an Irish twist and try potatoes. We cut the potatoes into thin slices, brushed the surfaces with olive oil, and grilled them until slightly firm and crispy. To keep with the Irish theme (and our roots), we topped the potato vessels with a folded ribbons of smoked salmon. A dollop of crème fraîche and sprinkle of chives added a pleasant flavor punch to the visually enticing appetizer.

Grilled Potato Rounds with Smoked Salmon and Crème Fraîche

5 medium red potatoes, sliced into 1/4-inch rounds (we kept the skin on)
2 T EVOO
6 oz thinly sliced smoked salmon
4 oz crème fraîche
1 small bunch fresh chives, chopped
salt and pepper throughout

Preheat grill to medium high heat.

Place the sliced potatoes in a pot and cover with water. Bring to a boil and cook just until fork tender, about 4-5 minutes. Drain and spread onto a flat work surface.

Brush both sides of the potato slices with the EVOO and sprinkle with salt and pepper.

Place the potato slices on the grill for about 5-7 minutes per side, until slightly charred and crisp on the outside. Remove from the grill to a large platter.

Cut the sliced salmon into enough pieces for each potato round. Fold a slice atop each potato followed by a small dollop of crème fraîche, and a sprinkle of chopped chives. Serves 4-6.

Have fun experimenting with the crispy grilled rounds by layering cured meats, tapenades, marinated vegetables, or serve them as elegant chips alongside a garlicky herb aioli!