More sour cream on potatoes.
This is an old standby that we eat several times a year. The toppings can vary (we used to use caviar, when there still was such a thing), but the basis is always halved small potatoes, oiled, salted and roasted cut-side down. Oddly, these local taters were so rich in sugar that they began to stick to the pan, so we finished them right-side-up, under the broiler.
You are tempted to eat them hot, right out of the oven. But be warned: the sour cream will melt and slide off.
Really, this is OK eaten slightly cooled. I've had them at catered events, in fact, and they weren't hot. (Cold might be icky, though.)
Finishing touches were snippets of smoked salmon, and a sprinkle of chives.
Very horse doovy.