Description
Mini Smoked Salmon Hash Brown Cups are a delightful brunch or party appetizer featuring crispy hash brown cups filled with creamy Boursin cheese, Greek yogurt, and lemon zest, topped with silky smoked salmon and everything bagel seasoning. Perfectly bite-sized and bursting with flavor, these make a festive and satisfying treat for any occasion.
Ingredients
Scale
Hash Brown Cups
- 48 small frozen tater tots (hash brown bites)
- Olive oil spray
- Everything bagel seasoning (to taste)
Filling
- 1 box Boursin cheese (5.3oz / 150g)
- 2 tablespoons Greek yogurt (or ricotta, whipped cottage cheese, sour cream)
- 1 tablespoon lemon juice
- Zest of 1/2 a lemon
- Black pepper (freshly ground, to taste)
Topping
- 3.5 - 4oz (100-120g) smoked salmon, sliced into strips
- Everything bagel seasoning (to sprinkle)
- A handful of fresh chives, finely sliced (or fresh dill)
- Lemon zest (remaining from half lemon)
- Pickled red onion or capers (optional, for garnish)
Instructions
- Prepare the oven and pan: Preheat your oven to 400°F (200°C fan). Lightly grease a mini muffin pan with olive oil spray or rub with oil or butter using parchment paper.
- Form hash brown cups: Place 2 frozen tater tots into each muffin hole; they don't need to fit perfectly yet. Bake for 10 minutes until softened but not crispy.
- Shape the cups: Remove the pan from the oven. Using the back of a teaspoon, press the tater tots in each muffin hole into cup shapes by pushing the potato up the sides and pressing down to create a base. Sprinkle a little everything bagel seasoning at the bottom of each cup.
- Crisp the cups: Return the pan to the oven and bake for an additional 15 minutes until the cups are golden and crispy around the edges. Let cool for about five minutes in the pan before gently removing them.
- Make the filling: While the cups bake, combine Boursin cheese, Greek yogurt, lemon juice, half the lemon zest, and freshly ground black pepper in a bowl. Mix until soft and fluffy. Optionally, transfer the mixture to a piping bag for easier assembly.
- Assemble the cups: Arrange the cooled hash brown cups on a platter. Pipe or spoon the whipped Boursin mixture into each cup, then top with smoked salmon strips.
- Garnish and serve: Sprinkle everything bagel seasoning, fresh chives, the remaining lemon zest, and optionally a piece of pickled red onion or capers on top. Serve immediately.
Notes
- A mini muffin pan is essential for shaping the hash brown cups; using one helps create uniform sizes and perfect crispiness.
- If you don’t have Greek yogurt, ricotta, whipped cottage cheese, or sour cream are excellent substitutes for the filling.
- The everything bagel seasoning adds a flavorful crunch, but you can adjust the amount to suit your taste.
- Pickled red onion or capers add a nice tangy contrast but are optional based on preference.
- Use fresh lemon zest and juice for the best bright flavor in the filling.
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
