Salmon and Buffalo Mozzarella Potato Gem Cups, gluten-free
Updated: Sep 27
These Salmon and Buffalo Mozzarella Potato Gem Cups are crispy, cheesy and perfect for entertaining. Golden potato gem cups are filled with creamy buffalo mozzarella, smoked salmon and fresh basil, with a sprinkle of chilli flakes and cracked pepper.
Easy to make but impressive to serve, they’re a delicious gluten-free appetiser for parties and gatherings.
ABOUT THESE POTATO GEM CUPS
Potato gems make an easy shortcut for creating crispy little cups without having to prepare potatoes from scratch. Once baked and pressed into a muffin tray, they become golden and crunchy on the outside while staying soft inside.
A little melted cheese helps hold each cup together before they're topped with creamy buffalo mozzarella, smoked salmon and fresh basil. The combination makes them ideal as a bite-sized appetiser for parties, Christmas, Easter or entertaining.
Watch How to Make It
HELPFUL TIPS
Shaping the cups: After the initial bake, use the base of a small glass that fits inside the muffin cups to gently press the softened potato gems into a cup shape.
Muffin tray size: This recipe uses muffin cups approximately 7 cm in diameter. Adjust the number of potato gems if using a smaller or larger tray.
Make ahead: Bake and shape the potato gem cups ahead of time and refrigerate. Reheat in the oven until hot and crisp, then add the mozzarella, smoked salmon, basil and chilli just before serving.
Vegetarian option: Replace the smoked salmon with roasted vegetables or sautéed mushrooms.
I would remove the fresh-potato substitution. This recipe is specifically clever because it uses potato gems, and freshly grated potato changes the method and outcome enough that it's not really a simple substitution.
Other Appetisers
Salmon and Buffalo Mozzarella Potato Gem Cups
Makes 16 | Prep 10 minutes | Cook 25 minutes
INGREDIENTS
1 x 900g frozen potato gems (tater tots), gluten-free
16 tablespoons grated cheddar cheese
2 x buffalo mozzarella, pulled apart into 16 pieces
150g smoked salmon, cut into pieces
16 x Fresh basil leaves
Olive oil or avocado oil spray
Chilli flakes
Freshly cracked pepper
INSTRUCTIONS
1. Preheat and Prepare: Preheat oven to 220°C fan forced. Lightly spray 16 muffin cups with olive or avocado oil.
2. Bake and Shape: Place 5 potato gems into each muffin cup and bake for 10 minutes. Remove from the oven and, using the base of a small glass that fits inside the muffin cups, press the softened potato gems firmly into the base and sides to form a cup.
3. Add the Cheese: Add 1 tablespoon grated cheddar to each potato cup and bake for a further 15 minutes, or until golden and crisp. Allow to cool in the tray for 3 minutes.
4. Fill and Serve: Top each potato gem cup with buffalo mozzarella, smoked salmon and a basil leaf. Finish with chilli flakes and freshly cracked pepper and serve.
Note for Portion Adaptation: The number of potato gems in each muffin cup will depend on the size of the muffin cups. If your muffin cups are smaller or larger than the specified 7cm in diameter, feel free to adapt the portions accordingly to ensure the perfect balance of flavours in each bite.
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Recipe and Photography Margaret Pahos @CreateCookShare
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