Crash Hot Potato "Bruschetta" with Smoked Salmon

 Crispy potato rounds replace the bread in this gluten-free appetizer that will please everyone.

Ingredients:

For the Potatoes:

1 1/2 pounds petite gold potatoes

2 Tablespoons olive oil

1/2 tsp. salt

1/4 tsp. black pepper

For the Topping:

6 ounces whipped cream cheese

5 ounces smoked salmon

1/4 cup finely chopped red onion

2 Tablespoons drained capers

Fresh dill

Instructions:

In medium saucepan, add the potatoes and enough water to cover them by at least an inch.

Bring to a boil and reduce heat to medium. Boil uncovered for about 15 minutes or until you can easily pierce the potatoes with a parking knife. Drain in a colander.

Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper

While the potatoes are hot, place them on the baking sheet. Using the bottom of a drinking glass or other flat-bottomed object, smash the potatoes to about 1/2 inch thickness. Be careful not to smash them so much that they fall apart.

Using a pastry brush, paint each potato round with olive oil. Sprinkle generously with salt and pepper.

Use a spatula to carefully flip each round and repeat with olive oil, salt and pepper.

Bake the potatoes for 20 - 25 minutes until they are crisp and golden brown on the edges.

Allow the potatoes to cool on the baking sheet for about 15 minutes.

Top each potato round with a teaspoon of whipped cream cheese. Top the cream cheese with salmon, red onion, a few capers and a sprig of dill.

Transfer to a serving platter and eat right away. These are best served when the potato is still warm.

Recipe Source:  Simply Recipes.