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Potato-Smoked Salmon Crostini


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1 pound small fingerling potatoes, scrubbed and halved lengthwise

2 tablespoons vegetable oil

Kosher salt and freshly ground pepper

1/2 cup crème fraîche or sour cream

2 tablespoons chopped dill

1 tablespoon capers, chopped

1 tablespoon drained prepared horseradish

6 ounces thinly sliced smoked salmon, cut into 1 1/2-inch strips

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