Air fryer potato and smoked salmon canapés

Method

1. Heat the air fryer to 190°C. Drain the potatoes, toss with the oil and some salt and pepper. Air-fry for 20-25 minutes, shaking the tray halfway through, until crisp and golden.
2. Slice the salmon into around 20 thin strips, then roll up into little roses and put them on top of the cooked spuds. Using a teaspoon or piping bag, add a dot of crème fraîche on top, then sprinkle with chives and pepper. Serve warm.