Potato Baskets Filled with Salmon

Name: Potato Baskets Filled with Salmon
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Potatoes 0.7 lb; Nut flour 2 ½ tbsp; Grana Padano PDO cheese grated 1 ½ tbsp; Eggs small 1; Fine salt 1 tsp; Black pepper 1 pinch; Salmon Norwegian 7.1 oz; Extra virgin olive oil 1.4 tbsp; Garlic 1 clove; Fine salt 1 pinch; Black pepper 1 pinch; Cream cheese 9 oz; Mint 5 leaves; Fine salt 1 tsp

it br fr es de

300

Calories per serving

Gluten Free

Energy Kcal 300
Carbohydrates g 8.7
of which sugars g 1.1
Protein g 12.6
Fats g 23.9
of which saturated fat g 10.09
Fiber g 1.3
Cholesterol mg 76
Sodium mg 1053

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Makes: 6 pieces

PRESENTATION

Potato baskets filled with salmon are, I gotta say, a real hit at get-togethers. You know, when you want something impressive but, like, not a hassle. These potato cups have a crispy shell made from grated potatoes. Seriously good. When you bite into them, there’s this mix of tender potatoes and creamy, salmon filling that’s super flavorful. People really really love using salmon and potato recipes like this at buffets or laid-back gatherings—because these baskets, they hold their shape so well. And look, they’re pretty eye-catching on the table.

Using Norwegian salmon? It gives a distinct taste—rich and just a bit smoky. It's way way better. The combo of golden potato on the outside with that soft, cheesy, salmon-packed center feels kinda fancy but is pretty simple to pull off. These little smoked salmon appetizers—no question—make folks come back for seconds without thinking.

And listen, you’ll see twists on potato nests or galettes, but this dish? It keeps things creative with an international touch. The potato baskets can be filled with all sorts of things. But the mix of moist salmon and cheese? That’s what really wins people over. For sure. They are perfect for informal parties. You know, where everyone wants to grab a bite and keep chatting—no forks and knives needed. That crunchy outside? It’s a satisfying bite, while the inside stays soft and just a little tangy thanks to the cheese and salmon mix.

And people, they love playing around with toppings—maybe adding herbs or a squeeze of lemon for extra pop. These potato and salmon recipes don’t stick to just one tradition. So you get the fun of experimenting. Plus, they bake to this golden color—makes ‘em look great with other salmon and potato dishes. Really, it makes any spread feel more special. All in all, these easy potato cups are fuss-free. They pack in plenty of flavor and style. Perfect for any occasion. And you know what? They’re sure to please a crowd and make your table look fantastic.

INGREDIENTS

300

Calories per serving

Ingredients for the baskets (for 6 molds of 3.5 oz each): Potatoes 0.7 lb (300 g); Nut flour 2 ½ tbsp (20 g); Grana Padano PDO cheese 1 ½ tbsp (20 g) - grated; Eggs 1 - small; Fine salt 1 tsp (5 g); Black pepper 1 pinch

for the salmon: Salmon 7.1 oz (200 g) - Norwegian; Extra virgin olive oil 1.4 tbsp (20 g); Garlic 1 clove; Fine salt 1 pinch; Black pepper 1 pinch

for the filling: Cream cheese 9 oz (250 g); Mint 5 leaves; Fine salt 1 tsp (5 g)

Preparation

How to prepare Potato Baskets Filled with Salmon

To prepare the potato baskets filled with salmon, start with the basket shells. Take the potatoes and after washing and drying them, peel them 1. Then, using a large-holed grater, grate them 2 and place them in a large bowl. Break the egg into a small bowl, add salt 3 and pepper, then beat it with a fork.

Add the egg to the potatoes 4. Then also add the grated cheese 5 and hazelnut flour 6. Mix the ingredients well with a spoon until you get a homogeneous mixture.

Pour the mixture into 6 silicone molds with a capacity of 3.5 oz each 7. Press the mixture well along the edges of the mold using a spoon: the mixture should take the shape of the mold and remain hollow inside. Once prepared 8, bake them in a preheated static oven at 425°F for 20 minutes (or in a convection oven at 390°F for 10 minutes). While your baskets are baking, prepare the cheese mousse for the filling: finely chop the mint, leaving some whole leaves for the final decoration 9.

Then place the Philadelphia in a bowl, add salt 10 and pepper. Afterward, add the chopped mint leaves and mix all the ingredients well 11. Transfer the mixture into a piping bag and set aside. Then proceed to the salmon: remove the bones using kitchen tweezers 12 and the skin, if present, with the blade of a knife.

Cut the salmon into strips and then into cubes about 0.4 inches on each side 13. Heat the oil in a non-stick pan and brown the garlic 14. Sear the salmon for about 2-3 minutes, until it forms a light crust on the surface. Add salt and pepper. Finally, remove the garlic 15 and let the salmon cool, if you prefer, placing it in a bowl.

At this point, your potato baskets will be ready: remove them from the oven 16 and let them cool. When they reach room temperature, remove them from the molds and place them on a plate 17. Fill them with the cheese cream 18.

Decorate with salmon cubes 19 and mint leaves 20. Your potato baskets filled with salmon are ready to be served 21!

Storage

It is preferable to consume the potato baskets filled with salmon as soon as they are ready since the cheese cream tends to soften the potato basket. If necessary, they can be stored in an airtight container in the refrigerator for up to 2 days.

The cheese cream can be stored in the refrigerator covered with clear plastic wrap for up to 2 days.

The cooked salmon can be stored in an airtight container in the refrigerator for up to 1 day.

Freezing is not recommended.

Tip

How to make this preparation even more intriguing? Flavor the cheese cream with ground ginger, nutmeg, or smoked paprika!

For the translation of some texts, artificial intelligence tools may have been used.

Potato Baskets Filled with Salmon

PRESENTATION

INGREDIENTS

How to prepare Potato Baskets Filled with Salmon

Storage

Tip

RELATED RECIPES