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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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a standard muffin tin with cooking spray or butter.
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.
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.
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.
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.
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.
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.
Once the potato baskets have cooled slightly, fill each basket with a dollop of the dill sour cream mixture.
Top each basket with a slice of smoked salmon and a few toasted capers.
Serve immediately and enjoy your Mini Potato Baskets with Smoked Salmon and Toasted Capers!
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 9.9 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 17.1 mcg | 86% | |
| Calcium | 225 mg | 17% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3931 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
