Savory Fingerling Potatoes with Avocado and Smoked Salmon Appetizers

1 lb. fingerling potatoes, halved lengthwise
Olive oil
Sea Salt, black pepper, garlic powder
1 ripe avocado, halved
1 T. minced fresh dill
1 T. lemon zest
1 T. fresh lemon juice
¼ t. salt
1 (4-oz.) pkg. thinly sliced smoked salmon
Crème fraiche, optional
Fresh dill sprigs, garnish

1. Preheat oven 400.
2. Toss together potatoes, olive oil, sea salt, black pepper and garlic powder in a bowl. Make sure the potatoes are well covered.
3. Place potatoes, cut sides down on greased baking pan.
4. Bake 20 minutes or until tender and browned.
5. Cool completely.
6. Scoop the avocado pulp into bowl, mash with fork.
7. Stir in dill, zest, lemon juice and salt.
8. Spoon this mixture onto the cut sides of potatoes and top each with salmon slice.
9. If desired, a small dollop of crème fraiche and a fresh sprig of dill to garnish.