French Hebrew

Potato “crostini” with smoked salmon and capers

  • 50 mins
  • 6 ingredients


  • smoked salmon 100 gm (5 slices)
  • Few large capers
  • potatoes, washed, sliced length wise like discs 6
  • Sour cream
  • Olive oil
  • Salt and pepper


Heat oven to 180 c.

Arrange the potatoes one next to each other on a baking tray lined with baking paper and greased.

Bake for 30 minutes, cool down, on top of each potato slice add a blob of cream and slice of salmon, a caper and add salt and ground pepper.

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