2 cups (500 mL) Windsor® Coarse Kosher Salt (for roasting)
24 baby potatoes (approx. 2 lb/900 g)
1 Tbsp (15 mL) vegetable oil
1 tsp (5 mL) Windsor® Coarse Kosher Salt
1 tsp (5 mL) freshly ground Windsor® Black Peppercorns
Herbed Cheese Filling:
3/4 cup (175 mL) cream cheese spread
1 tsp (5 mL) chopped fresh dillweed
1/2 tsp (2 mL) minced fresh garlic
1/2 tsp (2 mL) finely grated lemon zest
1/8 tsp (0.5 mL) freshly ground Windsor® Black Peppercorns
50 g thinly sliced smoked salmon or lox
Fresh dillweed sprigs (for garnish)
Blue Cheese Filling:
1/2 cup (125 mL) mild blue cheese, crumbled
1/4 cup (50 mL) unsalted butter, softened
1 Tbsp. (15 mL) finely chopped chives
2 Tbsp. (30 mL) chopped toasted walnuts
Fresh chives (for garnish)
Preparation
Preheat oven to 350° F (180° C). Spread 2 cups (500 mL) Windsor® Coarse Kosher Salt on rimmed baking sheet; set aside.
Scrub potatoes; dry thoroughly.
Place in bowl together with oil, 1 tsp (5 mL) Windsor® Coarse Kosher Salt,
and freshly ground Windsor® Black Peppercorns; toss to coat.
Place potatoes in a single layer on top of the Windsor® Coarse Kosher Salt.
Roast 40 minutes, or until tender when pierced.
Cool, then rub off excess salt; discard salt.
Cut each potato in half lengthwise. Using a melon baller or small spoon, scoop out part of the inside leaving bottom intact. (Use potato insides for another use, or discard.)
While potatoes are roasting, prepare fillings.
Herbed Cheese Filling:
Combine cream cheese, dillweed, garlic, zest, and freshly ground Windsor® Black Peppercorns. Transfer to pastry bag fitted with desired tip, or use a teaspoon to fill half of the potato cups, using approx. 1 tsp (5 mL) in each. Garnish with a small piece of smoked salmon and sprig of dill.
Blue Cheese Filling:
Combine blue cheese with butter and chives. Fill remaining potato cups as above. Garnish with walnuts and chives.
Makes 48 appetizers; 24 Herbed Cheese Filling + 24 Blue Cheese Filling
Tip: If desired, make potatoes all with the same filling – just double
the ingredients of desired filling.
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