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

Name: 'Tato Pots with Sinodun Hill, Soused Tomatoes and Smoked Salmon
Total time: 1800 s
Yield: 9 potato pots
Cuisine: British
Ingredients: 9 new potatoes; 1 tsp olive oil; 1 tbsp onion flakes; 1 tsp celery salt; big pinch sea salt; 100 g soft goat’s cheese; 1/8 tsp black pepper; Soused cherry tomatoes:; 100 g cherry tomatoes; 60 ml rice wine vinegar; 40 ml water; few peppercorns; 1 tsp sugar; To serve:; 6 mint leaves, finely shredded; 1/4 tsp whole frozen lime zest

Laura @FeelBetter

Milton Keynes, England

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.

The tradition of serving small portions of food before a main meal is found in many cultures, but hors d'oeuvres (outside of work) originated in 17th century France. Evolved from an earlier tradition entrements (between servings) they were often elaborate displays served during formal meals.

In the 1920s, hors d'oeuvres were served before non-alcoholic cocktails, but after Prohibition was repealed in the US, cocktail parties became popular and hors d'oeuvres were used to help balance out stronger drinks. This helped move hors d'oeuvres away from the formal dining table and onto serving trays which could be passed around at cocktail parties.

I’m a great lover of loaded potato skins and decided to elevate them to hors d’oeuvres level. In season new potatoes are boiled and smashed, brushed with oil, seasoned and baked until crispy. Rather than the usual accompaniment (sour cream and chive with bacon bits), I’ve gone for a creamy goat’s cheese, Sinodun Hill which is whipped with onion flakes and celery salt, spooned into the potato cups then topped with lightly pickled cherry tomatoes, morsels of smoked salmon, grated (frozen) lime zest and a scattering of finely shredded mint. #GlobalApron

Laura @FeelBetter

Milton Keynes, England

Saved

Ingredients

30 minutes

9 potato pots

9new potatoes
1 tspolive oil
1 tbsponion flakes
1 tspcelery salt
big pinch sea salt
100 gsoft goat’s cheese
1/8 tspblack pepper
Soused cherry tomatoes:
100 gcherry tomatoes
60 mlrice wine vinegar
40 mlwater
few peppercorns
1 tspsugar
To serve:
6mint leaves, finely shredded
1/4 tspwhole frozen lime zest

Saved

Steps

30 minutes

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.
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.
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.