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Recipe Detail Page
Tater Tot Cups with Smoked Salmon and Crème Fraîche
Holiday 2024
The viral technique of turning tater tots into crispy potato cups is quite simple.
Makes 24 hors d’oeuvre
Take a nonstick, metal, 24-cup mini-muffin pan and place three frozen tater tots in each mould—an 800-g bag will be enough. They won’t fit neatly, but it doesn’t matter. Bake in a 400°F (204°C) oven until the tater tots are hot, 12 to 14 minutes. Remove the pan and place it on a dry kitchen towel on the counter. Using the back tip of a teaspoon, smush the tots into cup shapes to fill the moulds. To make an even better cavity, you can further smush them with the back of a melon baller, or your fingertip if they’re cool enough. Return to oven and bake until brown and crispy, about 30 minutes more. Remove from oven and transfer cups from pan to a cooling rack set over a baking sheet. They can sit at room temperature for up to 2 hours.
When you’re ready to serve, pop them back into the oven just to warm them through, then fill each with a dollop of crème fraîche or sour cream. Roll a strip of smoked salmon into a little rose (or don’t) and place in cups. Sprinkle with chives and serve immediately. Instead of smoked salmon, you could use salmon roe or lumpfish caviar. For a fully loaded version, use bacon bits and grated cheddar instead of salmon.
Makes 24 hors d’oeuvre
