Duchess Potato Baskets with salmon cream.
During the Christmas holidays or special lunches and dinners, salmon is always a cherished ingredient, especially when paired with fresh cheese.
One of the many reinterpretations of a classic and delicious recipe. Fresh and beautiful to serve at the table, they are so simple that even beginners in the kitchen can make them.
Here I propose mini duchess potato baskets, soft and irresistible, filled with salmon cream, fresh and enticing, in one bite you will savor the goodness of these exceptional and delicious finger foods that will make your appetizers with friends or guests a pleasure.
To make this dish it is very important to use potatoes with white and floury flesh to best appreciate the play of textures between the crust and filling, enjoy these delicious baskets.
The salmon cream is a delicious smoked salmon and fresh cheese cream, perfect for your appetizers’ canapés.
Moreover, you can replace the filling with any cream, cheese, tomato, in short, a super versatile recipe that will undoubtedly satisfy everyone’s taste buds.
But let’s see how to make it together following the procedure reported here to get impeccable results.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Stovetop, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 294.70 (Kcal)
- Carbohydrates 17.03 (g) of which sugars 1.74 (g)
- Proteins 15.45 (g)
- Fat 18.59 (g) of which saturated 5.88 (g)of which unsaturated 3.87 (g)
- Fibers 2.15 (g)
- Sodium 766.94 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Duchess Potato Baskets
- 1.5 lbs potatoes (weight when cooked and peeled)
- 2 eggs (one whole and one yolk)
- 2.5 oz Parmesan
- 3.5 tbsp butter
- salt
- pepper
- nutmeg (optional)
- 4.5 oz smoked salmon
- 7 oz robiola cheese
- 2.5 tbsp heavy cream
- to taste chives
- lemon (zest)
- pepper
- to taste salt
Tools
- 1 Pot
- Baking Dishes
- Piping Bag
- Potato Masher
- 1 Bowl
- Mixer
- Mold
- Food Scale
Steps for Duchess Potato Baskets
Boil the potatoes in boiling water for about 30 minutes.
(Cooking time may vary depending on the size of the potatoes, do the fork test).
As soon as the potatoes are ready, peel them and pass them through the potato masher.Collect the potato puree in a bowl and form a well in the center.
Add the butter cut into pieces, salt, pepper, nutmeg, and grated Parmesan.
Mix the mixture with a spoon until you get a firm and dry mixture.
Now incorporate the whole egg and the lightly beaten yolk.Mix everything well to form a smooth and homogeneous mixture. Put the mixture in a piping bag with a star tip.
We turn on the oven at 356°F static function.
Spread parchment paper on the oven plate.
We form circles of about 2.5 inches of dough that we finish with a tuft, well spaced from each other, we will get duchess potatoes that will become the lids of our baskets.
Bake in a hot oven for about 15/20 minutes, we will notice that they are ready when the protruding parts are colored.
Keep them aside.
Inside another muffin pan, place some cupcake liners.
(We can use tartlet or muffin molds greased or oiled and sprinkled with breadcrumbs)
Line the bottom of each liner and form a border of dough with the piping bag, using a liqueur glass dipped in water to press the central part that will become the cavity that will contain the filling.
Bake our baskets for about 15-20 minutes.
They will be ready when they are golden yellow.
Let the baskets cool very well.
Meanwhile.
To make the salmon cream, gather the robiola, cream, smoked salmon, and chopped chives in the mixer.
Blend everything until you obtain a homogeneous cream.
Transfer to a bowl, adjust the salt and pepper, cover with plastic wrap, and place in the refrigerator to rest for at least 1 hour.
As soon as the potato baskets are completely cold, fill each basket with the salmon cream, close with the duchess potato lid, and add a few stars cut from the salmon slices just for decoration, store in the fridge until serving.
Bon appétit.
Happy Holidays from your Angie.
Tips
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FAQ (Questions and Answers)
Can I freeze them?
If, instead, you want to freeze them to have them available when needed, place the tray with the basket and lid in the freezer for about 30 minutes. After this time, each duchess potato will have hardened and can be detached from the parchment paper and then transferred inside suitable freezer bags. Close the bag and store in the freezer until you decide to consume them. At that point, you can arrange them on a tray and bake them directly, leaving them in the oven for about 5 minutes longer than the indicated time.
