Savory

Mashed potato nests with yoghurt with dill sauce & smoked salmon

 

 

Today I'm gonna share with you, one of the two recipes I made for the Family Street Party, where we, Food4Good ladies, participated.

Mashed potatoes nests with yoghurt with dill sauce & smoked salmon. I've chosen this recipe for the event for many reasons. First of all it's a very nice cold treat. It's easily made. Even easier if you prepare the filling from the day before and keep it in the fridge till needed. Its presentation looks so yummy. Important because as we say "you eat first with your eyes". And of course, it's delicious.

The recipe yields 24 mini potato nests. If you like you can increase the quantities depending on how many you want to bake. The mash that you're going to prepare has to be thick so that you can form into balls. This time don't make the usual velvet-y mashed potatoes ! So, don't add more creme fraiche.

 

 

For the filling, I used the "yoghurt and dill sauce" of "SalatesLena" company. The combination of the cool yoghurt with the dill perfectly match with the salmon I've chosen to use.

You can find "SalatesLena" in small delicatessens here in Greece and in some countries overseas. For more details, check out their site to see their product line and choose your favorite.

In case you want to replace this sauce, then you can use sour cream instead, or for a mild taste plain yoghurt. If you are for a twist, blend in the filling a bit of lemon zest. Fits nicely. Whatever you decide to do, I'm sure you'll get a lot of compliments both for the taste and the presentation.

Enjoy!

 

Ingredients :

 
  • 2 potatoes (medium size)
  • 1 Tbsp creme fraiche
  • salt-pepper
  • 300 gr yoghurt sauce with dill "Lena"
  • 100 gr smoked salmon
  • 1 Tbsp fresh dill for garnish
  • Olive oil
 

Preparation :

 
  1. Preheat oven at 200C.
  2. Wash potatoes and boil them (with their skins) in lots of salted water.
  3. Drain them and when still warm, take their skins out.
  4. In a glass bowl mash potatoes.
  5. Add creme fraiche, salt and pepper and stir to combine.
  6. Form walnut size balls from the mash and place them in the muffin cups.
  7. With a tiny glass or with your hands press balls so that you form the nests.
  8. Drizzle with olive oil drops and bake for 15-20 minutes till golden brown.
  9. When ready, remove from oven and let them cool down.
  10. Meanwhile, prepare the filling.
  11. In a blender put the 2/3 of the salmon and blend.
  12. In a bowl put the blended salmon and the dip and stir to combine.
  13. Remove the potato nests from the muffin cups and put 1 tsp of the filling in each one.
  14. Garnish with strips of the reserved salmon and a bit of dill.
  15. Serve