Directions

• Bring salted water to a boil in a large saucepan. Add the fingerling potatoes and bring the water back to a boil. Reduce the heat to a simmer, and cook for 30 minutes. Drain the water off and pat the potatoes dry. Place a potato between two layers of a dish towel and press down gently on it until it is 1/2-inch thick. Line a sheet pan with parchment paper and drizzle it with half the olive oil. Place the pressed potato on the oiled paper and repeat with the remaining potatoes. Drizzle the top of the potatoes with the remaining olive oil. Sprinkle with the kosher salt and freshly ground black pepper to taste.
• Preheat oven to 450-degrees. Roast the potatoes for 20 minutes, flip over and roast for 20 minutes further. Remove from the oven and allow the potatoes to cool to room temperature.
• Place the smoked salmon in the bowl of a food processor and pulse a few times to chop it coarsely. Add the sour cream, heavy cream and parsley and puree until smooth. Scrape down sides and mix again until smooth. 
• Spoon the salmon mousse into a pastry bag fitted with a star tip. Pipe the mousse on the cool-roasted potatoes and garnish.
• Hot Smoked Salmon
• To hot-smoke your own salmon, squeeze a little fresh lemon juice over 6 ounce salmon fillets (skin off, pin bones removed) and lightly coat with fennel spice mix (recipe below) Place the salmon on a lightly oiled smoking rack and smoke in a hot stove-top smoker for 15 minutes with 2 Tablespoons apple, cherry or alder chips.
• Fennel Spice Mix
• Place the whole fennel seeds in a small sauté pan and toss over medium-high heat until fragrant and lightly toasted. Finely grind in a spice grinder.
• Mix all of the ingredients together until well combined.