These potato cups can be made with or with out the smoked salmon but you will find the recipe is sooo much better with the smoked salmon. The salmon just makes the potato and the herbs just pop. You can place these in any muffin tin you do not have to have a cast iron pan.
These cups are great along with a fish dinner or you make some vegetables and use them as a meal. Your family and friends will love them! Enjoy!!! For comments/questions email firstname.lastname@example.org
Potato Cups With Smoked Salmon
1/2 teaspoon salt
1/2 cup finely diced onion
2 large Idaho potatoes, scrubbed and cut into narrow, matchstick-like pieces
1 tablespoons olive oil
1 teaspoon thyme leaves
2 ounces good quality smoked salmon, diced
freshly ground black pepper
1 tablespoon minced fresh chives
1/4 cup no fat sour cream
Preheat oven to 325° F. Coat the cups of a 6-cup muffin pan with Pam Butter Spray, refrigerate pan.
Add salt to a large saucepan of water; bring to boil over medium-high heat. While waiting for water to boil, sauté onion in olive oil in a medium nonstick skillet until lightly browned and softened. Transfer onion to a large mixing bowl and set aside.
Add matchstick potato pieces to the boiling, salted water and cook 3 – 4 minutes. Strain off the water and add potatoes to the bowl with the onions. Cool potatoes and onions to room temperature.
To the cooled mixture add thyme, smoked salmon and black pepper to taste, mix thoroughly.
Using clean hands, shape potato mixture into 6 equal portions; press each portion into a muffin cup of the pre-buttered pan. Bake in preheated oven for 20 minutes, or until golden brown. Remove the muffins from the pan and top with a bit of no fat sour cream and a sprinkling of chives.