Smoked salmon potato gem appetisers.
Cook time: NA | Prep time: 15 mins + rest | Makes: 12
Ingredients.
12 potato gems
1/2 teaspoon sea salt
100g cream cheese, softened
2 slices smoked salmon, finely diced
1/2 lemon zest and juice
1 tablespoon finely chopped chives, extra to garnish
5 baby cornichons, cut in half lengthways
Method.
1. Preheat a sandwich press. Cook the potato gems for 8–10 minutes. lightly press sandwich press down as potato gems cook to gently flatten. They will be golden and crisp. Season with the sea salt, then set aside to cool for 10 minutes.
2. Meanwhile, in a small bowl, place the cream cheese, smoked salmon, lemon zest, lemon juice and mix through with a fork. Add the chopped chives and combine. Spoon into a piping bag fitted with a star nozzle, or snip the corner of the bag.
3. Arrange the luke warm (not hot as the cream cheese will melt off) potato gems on a serving platter lined with a linen napkin. Pipe the smoked salmon and cream cheese mixture, onto each potato gem. Giving it a little twist at the end to detach. Repeat with each potato gem and.
4. Gently press a cornichon halve and lightly sprinkle of extra chives. Serve immediately.
Serving note:
Pre-make the cream cheese (up to 3 hours beforehand) mixture and refrigerate. Bring out to room temperature 30 minutes before piping onto luke warm potato gems.
Enjoy! Amanda x
Serving note
