Hashbrown Potato Nests with Smoked Salmon is a beautiful appetizer to serve for a Mother’s Day celebration. The crisp potato nests cradle a sour cream caper sauce topped with smoked salmon.
My Mother’s Day present is coming a week late this year. I get to go to Miami for a blogging conference all by myself. While I am very excited about meeting new people and learning more about blogging, I am looking forward to my husband having to take care of the little one 24/7 for a few days. He has never had to do that. I’ve done it a lot but he really hasn’t had her longer than a day by himself. Is it bad that I secretly love the fact that he is going to have an eye opener? Now, I don’t want it to be a bad weekend but I would like him to get a little taste of my world. Our little one is pretty easy so I don’t imagine it will be too hard on him. She is a ball of energy though. I know he works hard and has many stresses in his life with his work but this is the first time he will be “filling my shoes”. I’m looking forward to it. I know I will miss them like crazy. Everything does seem to be better when we are together as a family but it will feel good to just be me for a few days. I won’t be Mom or wife, just working Christie. Oh yeah, there is going to be delicious food! I don’t think that will be a diet weekend.
I am a very shy person and this is going to throw me way out of my comfort zone. I am horrible at small talk and get tongue tied. My mind literally goes blank as I try to scramble to make some type of conversation. I am out of practice. I am determined not to let my shyness control the weekend. I have goals and while I am there, I want to work on them. I can’t let my shyness get in the way. My husband is the extrovert in the relationship. He can go to a party and leave knowing everyone there. He has a great gift for gabbing about a large array of subjects. It is not my forte. At least most people like to talk about food. It’s amazing, food is a universal language. If a conversation is faltering, just ask about someone’s favorite restaurant. Most of the time, the conversation immediately lights up and gathers steam. At least food is something I can talk about for hours.
Speaking of favorite restaurants, this recipe is reminiscent of an amuse bouche (little taste) from our now closed favorite restaurant. I am still heartbroken that it closed. Our favorite restaurant was in the Hyatt Grand Cypress in Orlando, Florida. For very special celebrations, we would splurge and go to the Chef’s Table there. There were actually about 6 tables set up in the kitchen. It was an eight course prix-fixed menu. There were no worries if you didn’t like something, the Chef would make something else up on the fly. You were encouraged to get out of your seat and go to the cooking area and ask questions. I learned so many neat tricks and flavor combinations. When you sat down, you were given three bite size appetizers. One was fresh cut waffle fries layered with sour cream and caviar. Another was a tiny brioche roll with a quail egg in it and I don’t remember the third. I always wanted double of the fresh waffle fries and caviar. It was that dish that leads me to this recipe. Potatoes, sour cream and salmon are wonderful partners. You could always add a small dollop of caviar too. I’ve had the best meals of my life there and was so sad when they shut it down. I never understood why. It was unique and a fantastic selling point. It seems like all the really good places go out of business. I don’t understand why.
I recently found a recipe for marinated cherry tomatoes, the Chef had written down for me. If I ever get the time to peel a bunch of cherry tomatoes, then I’ll have to make it. They were so scrumptious. He could do magic with shrimp and tuna too. Dessert was always a soufflé, usually Grand Marnier. While I am not a huge soufflé fan, this one was delicious. I especially loved the crème anglais sauce that came with it. That was really the star of the show for me. I’ll have to learn to make them on my own. They also had the best tablecloths. I know; weird for me to think of that. I loved them. They felt like suede but weren’t. They said they washed them and never needed to iron them. They felt so luxurious and looked rich. I always wanted one but it is pretty hard to walk out of a restaurant with a tablecloth. I’ve never seen one for sale anywhere. I’ve searched and searched. It seems like quality restaurants are going by the wayside and we are being overrun with chain restaurants. I’m not a fan. I want to go to a restaurant and have unique and delicious food. I don’t want something I can cook at home. I want to be “wowed” by flavor combinations or cooking techniques. I want my favorite restaurant back!
Follow me on Pinterest Christie@Food Done Light
- 20 oz. refrigerated shredded hash browns
- 1 tsp. kosher salt
- 1 tsp. paprika
- ¼ tsp. fresh ground black pepper
- ¼ cup non-fat Greek yogurt
- ¼ cup reduced fat sour cream
- 2 tbsp. reduced fat cream cheese
- 2 tbsp. chopped capers, plus one to top each potato nest
- 4 oz. smoked salmon, in small pieces
- Preheat oven to 425°.
- In a bowl, mix together hash browns, salt, paprika and pepper.
- Spray 2 mini muffin tins with cooking spray.
- Place 1 tbsp. hash browns in each tin.
- Using your fingers, press hash browns into the bottom and up the sides of each tin.
- Bake for 20-25 minutes. Hash browns should be cooked and lightly browned.
- In a small bowl, mix together yogurt, sour cream, cream cheese and chopped capers.
- Place about ½ tsp in each nest.
- Top with smoked salmon and one caper.
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