METHODPlace the potatoes (skin on) in a saucepan of cold water and bring to the boil. Cook until just cooked – if you over cook it will make the next part very tricky. Refrigerate the potatoes for at least 1 hour – overnight if you are able to.
Preheat the oven to 200 degrees.
Peel and roughly grate the potatoes.
Toss the grated potatoes with salt and lots of pepper.
Place a heaped spoonful into each mini cake mould and press down to form a small nest and press against the bottom and sides of the mould to make sure there are no gaps.
Bake the nests in the oven for up to 20 minutes or until golden brown.
Place the nests on a wire rack to cool.
Once cool pipe or spoon in a little soured cream and top with a sliver of smoked salmon.
Hosting a dinner party? Or simply want something delicious for lunch? Then try these exquisite smoked salmon potato nests by Lisette Henry from http://www.lisetteloves.com/
Serves: 20
Preparation: 150 mins
Cooking: 20 mins
3 large Apache potatoes
Salt and pepper
50g Smoked salmon
50ml soured cream/crème fraiche