Salmon and Buffalo Mozzarella Potato Gem Cups, gluten-free
These Salmon and Buffalo Mozzarella Potato Gem Cups are crispy, cheesy, creamy and salty. The golden and crispy potato gems serve as the perfect vessel for a mouthwatering combination of buffalo mozzarella, smoked salmon, and fresh basil. This gluten-free recipe not only promises a visually appealing appetizer but also delivers a burst of satisfying taste in every bite. Come and make them with me!
Perfect for entertaining guests or adding a touch of gourmet flair to your everyday meals, these savoury potato gem cups are a delicious and fun treat that promises to leave a lasting impression. Simple to prepare yet impressive in presentation, they're sure to become a favourite.
Watch How to Make It
Helpful Tips and FAQ
Pressing the Potato Gems: When shaping the cups after the initial bake, use a glass or spoon to gently press down, creating a well-defined cup shape without flattening the gems too much.
Adjusting the Portions: Adapt ingredient quantities if your muffin cups are smaller or larger to maintain a well-balanced flavor profile in each cup.
Using fresh potatoes instead of frozen potato gems: While the frozen potato gems contribute to the crispy texture and convenience of this recipe, you can experiment with freshly grated potatoes. Ensure they are well-drained to achieve a similar texture.
Substituting the salmon with a vegetarian option: Feel free to customize the filling based on your preferences. For vegetarian options, consider adding roasted vegetables or sautéed mushrooms as excellent alternatives.
Making these Potato Gem Cups ahead of time for a party: Prepare the cups in advance and store them in the refrigerator. When ready to serve, reheat them in the oven and add the fresh toppings just before serving to maintain their vibrant flavors and textures.
Other Appetisers
Salmon and Buffalo Mozzarella Potato Gem Cups
Makes 16
Prep 10 minutes
Cook 25 minutes
2 x Muffin Cup Tray with 8 cups in each measuring 7cm in diameter
Note: If muffin cups are smaller or larger, adapt portions accordingly.
INGREDIENTS
1 x 900g frozen potato gems (tater tots), gluten-free
2 x buffalo mozzarella, pulled apart into 16 pieces
150g Smoked salmon, cut into pieces
16 x Fresh basil leaves
Olive oil or avocado oil spray
Chilli flakes
Freshly cracked pepper
INSTRUCTIONS
1. Preheat and Prepare: Preheat oven to 220°C fan forced and spray each cup in the muffin tray with olive oil (brush as well if needed).
2. Bake and Shape: Place 5 potato gems into each muffin cup (cups measure 7cm in diameter) and bake for 10 minutes. Then remove from the oven and using at the bottom of a small glass cup that will fit into the muffin cups, press down and ‘mash’ the potato gems into a cup shape.
3. Cheese Infusion: Place a tablespoon of grated cheddar into each cup and bake for a further 15 minutes. Allow to cool for 3 minutes.
4. Layer and Garnish: Add and load into each potato gem cup some buffalo mozzarella, pieces of smoked salmon, a sprinkle of chilli flakes and a leaf of fresh basil. Serve and enjoy!
Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite.
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Recipe and Photography Margaret Pahos @CreateCookShare
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