Description
These Mini Smoked Salmon Hash Brown Cups are bite-sized delights perfect for brunch or party appetizers. Crispy baked tater tots form little golden cups filled with creamy whipped Boursin cheese, tangy Greek yogurt, and zesty lemon, topped with silky smoked salmon and a sprinkle of everything bagel seasoning. Garnished with fresh chives and pickled red onion or capers, these cups balance crispy, creamy, and savory flavors in every bite.
Ingredients
Scale
Hash Brown Cups
- 48 small frozen tater tots (shredded potato bites)
- Olive oil spray
- Everything bagel seasoning for sprinkling
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 (reserve the other half for garnish)
- Freshly ground black pepper, to taste
Toppings and Garnish
- 3.5 to 4 oz (100 to 120 g) smoked salmon, sliced into strips
- Everything bagel seasoning for finishing
- A handful of fresh chives, finely sliced (or fresh dill)
- Remaining lemon zest from filling
- Pickled red onion or capers (optional)
Instructions
- Preheat and prepare the muffin 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.
- Form hash brown cups: Place 2 frozen tater tots into each muffin cup; 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 and press the tots with the back of a teaspoon to form little cup shapes by pushing the potatoes up the sides and flattening the base. Sprinkle everything bagel seasoning inside each cup.
- Crisp the cups: Return the muffin pan to the oven and bake for another 15 minutes until the cups are golden and crispy around the edges. Let them cool in the pan for about five minutes before carefully removing.
- Prepare the filling: While the cups bake, mix Boursin cheese, Greek yogurt, lemon juice, half the lemon zest, and a generous grind of black pepper in a bowl until smooth and fluffy. Optionally, transfer the mixture to a piping bag for easier filling.
- Assemble the cups: Arrange the hash brown cups on a serving platter. Fill each cup with the whipped Boursin mixture using a spoon or piping bag.
- Add smoked salmon and garnish: Top each filled cup with slices of smoked salmon. Sprinkle with everything bagel seasoning, fresh chives, the remaining lemon zest, and optionally, a piece of pickled red onion or a few capers.
- Serve immediately: Serve the mini hash brown cups right away to enjoy the crisp texture and fresh flavors.
Notes
- Use a mini muffin pan for perfect sized cups.
- Substitute Greek yogurt with ricotta, whipped cottage cheese, or sour cream for different textures and flavors.
- Pickled red onion or capers add a pleasant tartness but can be omitted if preferred.
- The cups are best served immediately to maintain crispiness.
- To save time, prepare the filling while the hash brown cups bake.
- Everything bagel seasoning can be homemade or store-bought for convenience.
Nutrition
- Serving Size: 3 cups
- Calories: 260 calories
- 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
