Warm Potato Tarts With Smoked Salmon And Dill Créme Frache | Idaho Potato Commission
Adjust oven rack to center. Preheat the oven to 325°F. Butter six 4-inch tart molds with removable bottoms. Set aside. Place the Idaho Potatoes in an 8-qt. sauce pan and cover with cold water. Bring...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at idahopotato.com.
Cooking tools:
Ingredients
- 2 tablespoons butter
- 5 (80 - 70 count) peeled Idaho potatoes
- 1 cup heavy cream
- 1 1/2 cup shredded Fontina cheese
- 4 eggs
- Salt to taste
- 1 tablespoon finely ground black pepper, or to taste
- 1 cup creme fraîche
- 3 tablespoons finely diced shallot
- 3 T finely chopped dill
- 12 slices Thinly sliced smoked salmon
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Idaho® Potato Tart | Idaho Potato Commission
idahopotato.com
Idaho® Potato Tart | Idaho Potato Commission
idahopotato.com
Smoked Coho Salmon on Idaho® Baked Potato Cake | Idaho Potato Commission
idahopotato.com
Idaho® Potato and Smoked Salmon Terrine | Idaho Potato Commission
idahopotato.com
Crème Fraiche Idaho® Potato Salad with Smoked Salmon, Fennel, Capers and Watercress | Idaho Potato C
idahopotato.com
Confit of Idaho® Fingerling Potato Tart | Idaho Potato Commission
idahopotato.com
Confit of Idaho® Fingerling Potato Tart | Idaho Potato Commission
retail.idahopotato.com
Idaho® Potato Nachos with Smoked Salmon | Idaho Potato Commission
idahopotato.com