Ingredients
2 pounds small red potatoes
2 tablespoons olive oil
1/2 cup crème fraîche (You can substitute 1/3 cup sour cream plus 2 tablespoons heavy cream.)
2 tablespoons grated horseradish
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1 avocado, cut into 1/8-inch thick slices
6 ounces smoked trout, roughly chopped
1 tablespoon fresh minced chives (optional)
Preparation
Preheat oven to 400°F.
Wash potatoes. Cut into 1/2" thick rounds. Place on a baking sheet and brush with olive oil. Roast for 30-40 minutes until lightly browned and tender but not mushy. Let cool. Keep refrigerated in an airtight container until ready to assemble.
Stir together crème fraîche, horseradish, black pepper, and salt.
Top each potato with the sliced avocado. Arrange the smoked trout on top of the avocado and drizzle with the horseradish crème fraîche. Sprinkle with minced chives if using.
