2 russet potatoes, grated
Pinch of salt and pepper
2 Tbsp. olive oil
8 oz. smoked salmon
8 oz. cream cheese softened
2 Tbsp. sun dried tomato, chopped
4 Tbsp. parsley, chopped
2 lemons, juiced
Salt and pepper to taste
Preheat oven to 425 degrees.
Grate potatoes and add salt, pepper, and olive oil.
In a muffin tin add potatoes, pressing down and around the sides.
Bake for 25 minutes, until potatoes are cooked through and golden brown.
While potatoes are cooking, combine smoked salmon, cream cheese, sun dried tomatoes, parsley, lemon, salt and pepper into a bowl. Mix to combine.
Once potato cups are done baking, let cool for 10 minutes and remove from pan.
Place potato cups on a platter and add smoked salmon mixture.
Garnish with chopped parsley.
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