Mini Potato Baskets, Smoked Salmon & Toasted Capers #5FIX |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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5-Ingredient Fix Contest Entry. A savory, delicious appetizer that looks as amazing as it tastes! The potato baskets are the perfect base for the luscious cream cheese and silky salmon. Pungent toasted capers add a surprising punch! The recipe could also be made in a standard size muffin tin and served for breakfast/brunch. Ingredients:
1 (20 ounce) package simply potatoes® shredded hash browns |
6 tablespoons olive oil, divided |
8 ounces chive & onion cream cheese |
8 ounces smoked salmon, chopped (lox-style) |
1/2 cup capers, drained and patted dry |
Directions:
1. Preheat oven to 400°F.
2. In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
3. Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
4. Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
5. Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and sauté until lightly browned and toasted. Remove to a paper towel-lined plate.
6. Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
7. Makes 24. Serves 8-12.
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