These golden potato nests are crisp on the outside and fluffy inside, filled with silky smoked salmon, tangy crème fraîche, and fresh dill. Perfect for cocktail parties, holiday spreads, or any occasion where you want a make-ahead-friendly but impressive bite.
Peel and grate the potatoes using a box grater or food processor.
Place the grated potatoes in a clean tea towel and squeeze firmly to remove as much moisture as possible.
Transfer to a bowl and toss with cornstarch, salt, pepper, and melted butter until evenly coated.
Lightly grease a mini muffin tin with melted butter.
Take a heaping tablespoon of potato mixture and press it firmly into each muffin cup, shaping it up the sides to form a “nest” shape.
Use the back of a spoon or your fingers to create a small well in the center.
Preheat oven to 400°F (200°C).
Bake for 18–20 minutes, or until golden brown and crisp at the edges.
Remove from the oven and let cool in the tin for 5 minutes before gently lifting them out.
In a small bowl, mix crème fraîche, dill, lemon zest, and lemon juice.
Season with freshly ground black pepper to taste.
Spoon or pipe about 1 teaspoon of the dill crème fraîche into each potato nest.
Top with a ribbon of smoked salmon, twisting it for a rose-like shape.
Garnish with a small sprig of fresh dill.
Make ahead: Bake nests up to 6 hours in advance, then reheat in a 350°F (175°C) oven for 5 minutes before filling.
Crispier nests: Replace 1 tbsp of butter with olive oil for extra crunch.
Filling swaps: Try whipped goat cheese, chive cream cheese, or herbed yogurt instead of crème fraîche.
Garnish ideas: Add capers, pickled onions, or a microgreen topper for flair.
Drink: Chilled Prosecco, Champagne, or a crisp Sauvignon Blanc
Other bites: Pair with cucumber canapés, mini crab cakes, or oysters for a seafood platter
29 servings