Description
Delicious mini smoked salmon hash brown cups featuring crispy tater tots shaped into cups, filled with creamy Boursin cheese mixture, topped with silky smoked salmon, fresh herbs, and everything bagel seasoning. Perfect for brunch or party appetizers.
Ingredients
Scale
Hash Brown Cups
- 48 small frozen tater tots (hash brown bites)
- Olive oil spray
- Everything bagel seasoning, to taste
Cheese Filling
- 1 box Boursin cheese (5.3 oz / 150 g)
- 2 tablespoons Greek yogurt (or ricotta, whipped cottage cheese, or sour cream)
- 1 tablespoon lemon juice
- Zest of 1/2 a lemon
- Freshly ground black pepper, to taste
Toppings
- 3.5 to 4 oz (100 to 120 g) smoked salmon, sliced into strips
- Everything bagel seasoning, for sprinkling
- A handful of fresh chives, finely sliced (or fresh dill)
- Remaining lemon zest from the lemon used in filling
- Pickled red onion or capers (optional)
Instructions
- Preheat and Prepare Pan: Heat your oven to 400°F (200°C fan) and lightly grease a mini muffin pan with olive oil spray or rub with oil or butter using parchment paper.
- Arrange Tater Tots: Place 2 frozen tater tots into each mini muffin cup, arranging them loosely as they don't need to fit perfectly at this stage.
- Initial Bake: Bake the tater tots for 10 minutes until softened but not crispy.
- Shape Hash Brown Cups: Remove the pan and use the back of a teaspoon to press the tots into cup shapes by pushing the potato up the sides and pressing down to form a base.
- Add Seasoning: Sprinkle a little everything bagel seasoning at the bottom of each formed cup.
- Final Bake: Return the pan to the oven and bake for 15 minutes until the hash brown cups are golden and crispy around the edges.
- Cool: Remove the cups and let them cool in the pan for about five minutes before gently taking them out.
- Prepare Cheese Filling: In a bowl, combine Boursin cheese, Greek yogurt, lemon juice, half the lemon zest, and black pepper. Mix until soft and fluffy. Optionally transfer to a piping bag for easy assembly.
- Assemble Cups: Arrange the hash brown cups on a serving platter, then fill each cup with the cheese mixture by piping or spooning.
- Add Toppings: Top each filled cup with slices of smoked salmon, then scatter with everything bagel seasoning, fresh chives, the remaining lemon zest, and optionally a piece of pickled red onion or capers.
- Serve: Serve the mini smoked salmon hash brown cups immediately for best flavor and texture.
Notes
- Use a mini muffin pan for shaping the hash brown cups effectively.
- Substitute Greek yogurt with ricotta, whipped cottage cheese, or sour cream as preferred in the filling.
- Everything bagel seasoning can be found in most supermarkets or made at home with sesame seeds, poppy seeds, dried garlic, onion flakes, and salt.
- Pickled red onion or capers add a nice tangy contrast but are optional.
- These cups are great for festive brunch spreads or as party appetizers that double as breakfast treats.
Nutrition
- Serving Size: 3 cups
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg
