Do tater tots need to thaw before forming cups?

No, there is no thawing needed for this smoked salmon tater tot appetizer recipe. We found a warm tot was easier to form into a cup than a thawed, room temperature tot.

Can I make these ahead of time?

These can be made ahead of time. However, refrigerating and adding the sauce to the bottom of the potato cup will begin to soften the tater tot cups. For best results we recommend baking the tater tot cups, let the tot cups cool completely (do not top with sour cream or smoked salmon) , and store in an airtight container in the fridge for up to 4 days. Warm in a 400°F oven until crispy, cool cups on a wire rack, then add sauce, smoked salmon, and garnish when ready to serve.

Is smoked salmon the same as lox?

No, they aren't the same. Lox is cured in brine but never actually smoked. Gravlax uses the same process as lox, but is seasoned with other ingredients. Cold-smoked and hot-smoked salmon are actually cooked.

Where can you find high-quality smoked salmon?

Many grocery stores will carry smoked salmon in the seafood section, ask the butcher if you need help. On the West Coast we recommend SEABEAR for online purchases, while on the East Coast, we trust Wild For Salmon . There are many other online options available, though we haven't personally tried them.

Smoked Salmon Tater Tot Bites

Name: Smoked Salmon Tater Tot Cups
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 48 tater tots (about 1 pound); ½ pound smoked salmon (use lox, gravlax, cold- or hot-smoked salmon); 3 Tablespoons sour cream (45 grams); 2 Tablespoons Greek Yogurt (28 grams); 1 Tablespoon chopped fresh dill, plus more for garnish; 1 teaspoon fresh lemon juice

Description

These easy smoked salmon tater tot bites are quick and easy, ready in just 40 minutes! They're sure to be a guest favorite at your next game day, BBQ, or casual gathering!

Ingredients

Scale

48 tater tots (about 1 pound)
½ pound smoked salmon (use lox, gravlax, cold- or hot-smoked salmon)

Sauce

3 Tablespoons sour cream (45 grams)
2 Tablespoons Greek Yogurt (28 grams)
1 Tablespoon chopped fresh dill, plus more for garnish
1 teaspoon fresh lemon juice

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Instructions

Make the tater tot cups

Preheat oven to 425°F.
Place 2 frozen tots in each cup of the mini muffin pans.
Place in a preheated 425°F oven for 8 minutes or just until the tots are soft and thawed.
Remove muffin pan from the oven.
Press down on the heated tater tots forming a cup and pressing the tots together. Use a mini tart shaper, spoon, or shot glass. (See post above for more information about each tool.) Press down until the tot cup is formed making sure the bottom is not too thin
Place the muffin pan back in the oven and bake for an additional 18-24 minutes or until the tot cup is crispy, golden brown.
Remove from the oven and gently remove from the muffin pan. Use a spoon to scoop the cup out if needed.
Let cool.

Make the sauce

While the tater tot cups are baking, make the sauce. Combine sour cream, Greek yogurt, chopped fresh dill, and lemon juice in a medium bowl.
Mix until well combined. Refrigerate until ready to assemble your smoked salmon tater tot cups.

Assemble the smoked salmon tater tot cups

Break or cut the smoked salmon into smaller pieces.
Place some of the sauce into the bottom of the cooled tot cup and top with some smoked salmon.
Top the smoked salmon with a small dab of dill sauce and fresh dill leaves.
Serve.

Notes

Salmon. We used a hot-smoked salmon, but lox, gravlax, or cold-smoked salmon will also work in these smoked salmon potato cups.

Substitute sour cream for the Greek yogurt in the sauce - using all sour cream, for a slightly less tangy sauce.

Make ahead of time. Bake the tot cups as directed, remove from the muffin tin and cool completely. Do not top with sour cream or salmon. Store in an airtight container in the fridge for up to 4 days. Crisp up in a 400°F oven, then proceed with assembly instructions.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 tot cup
Calories: 43
Sugar: 0.3 g
Sodium: 153.9 mg
Fat: 2.5 g
Carbohydrates: 3 g
Protein: 2.1 g
Cholesterol: 3.1 mg