Lox Cream Cheese Potato Smash Cups Recipe

How to make Lox Cream Cheese Potato Smash Cups

Method

  1. Boil the potatoes whole in a large pot of salted water for 20 minutes or until soft. Gently remove and place on a tea towel to dry.
  2. Preheat oven to 180°C (or 160°C fan-forced). Generously brush oil into each hole of a 12-hole metal muffin tin. Add a potato on top and use a pestle to squish it down, creating a little cup to accommodate the filling. Brush generously with more oil and season with salt and pepper. 
  3. Bake for 35-45 minutes or until crispy and golden. 
  4. Meanwhile, whisk the lemon juice, dill and cream cheese together until smooth. 
  5. Gently remove potatoes and place on a platter. Remove skin and flake the salmon. Fill potato with dill cream cheese and top with salmon, red onion and dill. Sprinkle with lemon zest and black pepper and serve. 

Tip: Oil the potato cups well to allow them to crisp up and colour nicely.

Optional: You can swap the dill for chives.