Appetizing Salmon Over Mini Hash Browns, delicious!
Mini hash browns topped with cream cheese and salmon!
Such a flavorful appetizer that will tickle your taste buds, it is a shock of textures, first you feel the crispy hash browns, then the soft cream cheese will coat your palate and to top it all the wonderful flavor of smoked salmon will spread in your mouth, very addictive..
I used a cookie cutter of about 2 inches’ diameter (5 cm) to shape my hash.
This appetizer is served at room temperature.
I suggest that you do not make the hash browns more than two hours ahead to keep them crisp, do not chill. You can season the cream cheese ahead and chill it, same with the salmon roses, cover them with plastic wrap and chill, assemble just before serving.
For information, I chose not to add salt in the hash browns, as there is salt in the cream cheese and smoked salmon.
As always with appetizers, I count 2 or 3 pieces per person and serve them with assorted appetizers, especially if I follow them with a meal including starter, main course and dessert.
Of course, you could make larger hash browns the same way for a delicious breakfast or lunch.
2 large potatoes, shredded and rinsed
10.58 oz. (300 g.) cream cheese
Salt and pepper to taste
Fresh chives to taste, thinly chopped
3 tbsp. (36 g.) Greek yogurt
4 or 5 salmon slices, cut in strips of about 0.8 inches (2cm) large
Into a pan, add 2 or 3 tbsp. vegetable oil, place the cookie cutter and fill it with a thin layer of shredded potatoes, repeat until you are done with the shredded potatoes, heat the oil on medium high heat and fry for about 5 minutes on each side, do not fry on high heat and watch out that your mini hash browns do not burn
Remove from pan and drain on paper towel, set aside to cool, once they are cool enough to be manipulated, trim the sharp edges with a scissor
Into a small bowl, add the cream cheese, season with salt, pepper and chives to taste, mix with a fork so that cream cheese does not become runny, add Greek yogurt to taste, just to soften cream cheese
Pour cream cheese into a piping bag fitted with a large round tip, chill if you are making ahead
Up to 1/2 hour ahead, pipe some cream cheese over each mini hash browns
Roll a salmon strip around your forefinger and press it lightly into the cream cheese
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