'Tato Pots with Sinodun Hill, Soused Tomatoes and Smoked Salmon

Name: How to cook 'Tato Pots with Sinodun Hill, Soused Tomatoes and Smoked Salmon - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 9 potato pots
Cuisine: Us

Introduce

Chef :

Laura

'Tato Pots with Sinodun Hill, Soused Tomatoes and Smoked Salmon

Hors d’oeuvres was a big thing when I was a kid and often served at my parents’ frequently held dinner parties. New paraphernalia and recipes would appear, brought by the many foreign students who came to stay, or obtained on our holidays ‘abroad’ and served on Acapulco crockery.

Ingredient

Food ration :

9 potato pots

Cooking time :

30 minutes

new potatoes

1 tsp

olive oil

1 tbsp

onion flakes

1 tsp

celery salt

100 g

soft goat’s cheese

1/8 tsp

black pepper

100 g

cherry tomatoes

60 ml

rice wine vinegar

40 ml

water

1 tsp

sugar

mint leaves, finely shredded

1/4 tsp

whole frozen lime zest

Cooking instructions

* Step 1

Potatoes: Boil the new potatoes until the skin starts to split. Lightly oil a muffin tin and place a potato into each compartment. Smash the potatoes down to form cups. Lightly brush with oil and bake in a hot oven 200 degrees C for 25-30 minutes until golden brown.

* Step 2

Soused tomatoes: Place the cherry tomatoes in a bowl and pour over hot water. Blanch for a minute then remove the skins and discard. Bring the vinegar, water, sugar, peppercorns and salt to a boil then pour over the peeled tomatoes. Set aside.

* Step 3

Cheese: Whip the soft goat’s cheese with the onion flakes and celery salt and season with black pepper. Place a spoon of the cheese mixture into each potato cup, top with pickled tomatoes, smoked salmon, dust with lime zest and scatter with a few mint leaves. Serve warm.