I made
steelhead trout gravlax at Christmas. At that time I served it on a platter with all the acroutrements and you assembled your own hors d'oeuvres. This time I made a little potato bowl so I could build them and serve them more formally.
Remember this pan? I was asking everyone how it might be used. I finally gave it a test drive. I made these little potato baskets in this pan. But I have to agree with Renata at
Testado, Provado e Aprovado. It is too much work to clean! It is not as steady and firm as a muffin pan. I will continue to experiment with this pan.
Potato Bowl
Grate a baking potato. Soak in water with 1 tsp salt. Drain and dry. Add one lightly beaten egg, 1 T flour and black pepper to taste.
Generously grease a muffin pan for mini sized muffins. Preheat the pan in the oven to 375F. When the pan is hot, add the shredded potato mixture to form little bowls. Bake until browned, about 20 minutes.
Remove from pan and cool. Deep fry the little potato bowls at 375F until crispy. Drain.
When cool, fill with creme fraiche. Garnish with chopped red onions and capers. Top with a piece of steelhead trout gravlax. Serve.
its a very pretty presentation! I love the potato bowl, but I'm a sucker for edible dishes :) Nicely done Sarah!
ReplyDeleteThese do look amazing!!!!
ReplyDeleteThat is an elegant way to serve an appetizer. Beautiful.
ReplyDeleteVelva
wow...pic makes me droooooooool....interesting recipe..:P
ReplyDeleteTasty Appetite
Those look awfully good Sarah.. a snappy use for that great pan too! I love the idea of that creamy goodness in a crisp basket... my favorite texture combination!
ReplyDeleteI just love your edible bowl! Definitely trying this one, sounds easy to make!
ReplyDeleteThis is definitely my kind of appetizer, looks so good, I love bites with character like these potato cups. I will have to try them out soon, since I am always looking for some kind of hors d'oeuvres that can be made in advance.
ReplyDelete