About
A family favorite, this Potato Chip Nests with Smoked Salmon recipe offers a delightful blend of crispy, creamy, and savory flavors. Perfect for a weekend breakfast, a light snack, or a sophisticated appetizer, they’re sure to impress any time of day. The crunchy potato nests, fried until golden and crisp, pair nicely with the smooth, tangy Greek yogurt. The smoked salmon adds a rich, salty taste, while the capers give a little extra punch. Topped with fresh chives or green onions, this dish is simple yet feels special, combining comfort and a touch of elegance. It’s a perfect mix of textures and flavors that’s both easy to make, and impressive.
Serves: 18 potato nests
Cook time: 50 min
Difficulty: easy
Ingredients
- 2.2 pounds (1 kg) peeled potatoes
- 1/2 cup (60 g) cornstarch
- 3 green onions, finely chopped
- 1 and 1/2 tablespoons salt
- 1 teaspoon black pepper
- 1/2 cup (120 g) Greek yogurt
- 3.5 oz (100 g) smoked salmon
- 1 tablespoon capers
- 1 cup (250 ml) vegetable oil for frying
- Chives for garnish
Step-by-step
1
Grate the 1 kg peeled potatoes using a mandoline or a peeler grater tool to create longer strips.
2
Place the grated potatoes in a bowl of cold water to remove excess starch.
3
Drain the water and squeeze the potatoes to remove as much moisture as possible.
4
In a large bowl, combine the dried grated potatoes with chopped green onion, salt, black pepper and the cornstarch. Mix well to evenly coat the potatoes.
5
Heat the vegetable oil in a deep pan or skillet over medium-high heat until it reaches 175°C (350°F).
6
Using a spoon and fork, form balls of the potato mixture about the size of a tablespoon. Gently place them into the hot oil, then press them down with a spoon or spatula to shape them into small nest-like forms.
7
Fry the potato nests in batches, turning them occasionally until they are golden brown and crispy on both sides. This should take about 6-7 minutes per batch.
8
Once fried, place the nests on a paper towel-lined plate to drain any excess oil.
9
When the potato nests are cool enough to handle, spoon a dollop of Greek yogurt onto each nest and sprinkle with a pinch of black pepper.
10
Top each yogurt-filled nest with a slice of smoked salmon and a few capers for a briny flavor boost.
11
Garnish the nests with finely chopped chives or extra green onions and serve immediately as an elegant appetizer, snack, or breakfast.
Flavorjazz 
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