Mini Potato Baskets Smoked Salmon Toasted Capers 5fix
Elevate your appetizer game with these irresistible Mini Potato Baskets with Smoked Salmon and Toasted Capers, a five-ingredient masterpiece that’s as elegant as it is delicious. Perfectly crispy grated potato baskets form the base for this stunning dish, baked to golden perfection in a muffin tin. Filled with a refreshing, zesty sour cream infused with fresh dill and lemon zest, these bite-sized delights are then topped with silky smoked salmon and crunchy toasted capers for a burst of savory flavor in every bite. Perfect for entertaining or a luxurious brunch, this recipe combines gourmet flair with easy preparation, ready in just 50 minutes. Impress your guests with this show-stopping appetizer that’s gluten-free, simple, and packed with flavor!
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Ingredients
- 6 whole Small potatoes (like Yukon Gold or baby potatoes)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Olive oil
- 100 grams Smoked salmon
- 2 tablespoons Capers
- 0.25 cups Sour cream
- 1 tablespoons Fresh dill, chopped
- 0.5 teaspoons Lemon zest
- 1 as needed Cooking spray or butter (for muffin tin)
Directions
Step 1
Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin with cooking spray or butter.
Step 2
Grate the small potatoes into a bowl using a coarse grater. Use a clean kitchen towel or cheesecloth to squeeze out as much excess moisture as possible from the grated potatoes.
Step 3
Transfer the grated potatoes to a clean bowl and mix in 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and 2 tablespoons of olive oil. Stir to combine.
Step 4
Spoon the potato mixture evenly into 6 muffin tin cups and press it firmly into the bottom and up the sides to form small baskets.
Step 5
Bake the potato baskets in the preheated oven for 25-30 minutes, or until golden brown and crispy. Remove from the oven and let them cool slightly in the tin before carefully removing them.
Step 6
While the potato baskets are baking, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add 2 tablespoons of capers and toast them for 1-2 minutes until they become crispy. Remove from heat and set aside.
Step 7
In a small bowl, mix together 0.25 cups of sour cream, 1 tablespoon of fresh dill, and 0.5 teaspoons of lemon zest. Adjust seasoning if needed. This will be the creamy topping for the baskets.
Step 8
Once the potato baskets have cooled slightly, fill each basket with a dollop of the dill sour cream mixture.
Step 9
Top each basket with a slice of smoked salmon and a few toasted capers.
Step 10
Serve immediately and enjoy your Mini Potato Baskets with Smoked Salmon and Toasted Capers!
Nutrition Facts
| Serving size | (1112.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1279.5 |
| Total Fat 58.8g | 0% |
| Saturated Fat 15.2g | 0% |
| Polyunsaturated Fat 5.0g | |
| Cholesterol 51.8mg | 0% |
| Sodium 2297.5mg | 0% |
| Total Carbohydrate 161.5g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 9.9g | |
| Protein 38.8g | 0% |
| Vitamin D 684IU | 0% |
| Calcium 225.0mg | 0% |
| Iron 8.3mg | 0% |
| Potassium 3931.2mg | 0% |
Source of Calories