1/4 cup thinly sliced smoked salmon (2 oz.), plus a small amount for garnish
1 tablespoon grated lemon peel
3/4 cup sour cream
1/2 teaspoon salt
Pinch black pepper
Small parsley leaves, optional
How to Make It
In a large saucepan, bring unpeeled potatoes and enough cold water to cover to a boil over high heat. Reduce heat, cover and simmer potatoes until just cooked, about 20 minutes. Drain potatoes, let cool and then refrigerate for at least 1 hour, until cold.
Meanwhile, pulse smoked salmon and lemon peel in a food processor, scraping down bowl. Add sour cream and process until combined. Refrigerate, covered, until ready to serve.
Preheat oven to 425°F. Lightly grease 32 mini-muffin-tin cups. Peel and coarsely grate potatoes. Gently toss potatoes with salt and pepper in a bowl. Place about 1 heaping Tbsp. potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)
Bake potato nests until edges are dark golden, about 25 minutes. Coowwl nests in pans for 10 minutes. Carefully remove nests from pans and place on a baking sheet lined with paper towels to set. (Nests may be made up to 4 hours ahead; leave at room temperature.)
Preheat oven to 375°F. Place potato nests on a clean, large baking sheet and bake until heated through and crisp, 6 to 8 minutes. Transfer potato nests to a platter. Using a small spoon, dollop about 1 tsp. sour cream mixture into each potato nest and top each with a tiny strip of smoked salmon and, if desired, a parsley leaf. Serve right away.
I loved the potato nests! They were great and I will definitely make them again. I did not love the salmon filling. It was just a little off. I think there was too much lemon and I didn't think that it was a great combination with the potato.
I also tried these with a "baked potato" filling. I mixed sour cream, shredded cheddar cheese, crumbled bacon, and green onions and filled the potato nests with that and topped with a small piece of bacon. Those were a huge hit!
Also, next time I will save the time and effort of preparing the potatoes from scratch and just buy a bag of pre-shredded hashbrowns.
Really yummy. I did a simpler version and skipped mixing the sour cream and salmon in the food processor. Skipped the lemon too and just made the nests as the recipe indicates, put a dollop of sour cream in each cup after they were ready, followed by a small piece of salmon then sprinkled with chives. Delicious! The potato nests were worth the effort.
I used dehydrated hashbrowns, which made the recipe a lot simpler. One 4-oz/1/2-cup box of hydrated hashbrowns makes about 24 mini muffin nests. These are extremely delicate, so the less you can handle them, the better. I don't know why the recipe says to cook them twice. Next time I will just bake them longer in the muffin tins, and won't do that until just prior to serving them. The tips of the nests were nice and brown after 25 minutes, but the bottoms were just beginning to brown so they could be kept in longer. I served the nests with sour cream, bacon bits and chives.
Hope they are good; I combined sour cream with alouette artichoke and garlic cheese, bacon and fresh chives. The potato nests are taking longer to bake than expected, but everything sounds like it will be great!
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