Create Unique Flavors with Recipe 'Tato Pots with Sinodun Hill, Soused Tomatoes and Smoked Salmon with Unique Combinations

Ingredients for ‘Tato Pots with Sinodun Hill, Soused Tomatoes and Smoked Salmon

1. 9 new potatoes
2. 1 tsp olive oil
3. 1 tbsp onion flakes
4. 1 tsp celery salt
5. big pinch sea salt
6. 100 g soft goat’s cheese
7. 1/8 tsp black pepper
8. Soused cherry tomatoes:
9. 100 g cherry tomatoes
10. 60 ml rice wine vinegar
11. 40 ml water
12. few peppercorns
13. 1 tsp sugar
14. To serve:
15. 6 mint leaves, finely shredded
16. 1/4 tsp whole frozen lime zest

Cooking Instructions for making ‘Tato Pots with Sinodun Hill, Soused Tomatoes and Smoked Salmon

1

Potatoes: Boil the new potatoes until the skin starts to split. Lightly oil a muffin tin and place a potato into each compartment. Smash the potatoes down to form cups. Lightly brush with oil and bake in a hot oven 200 degrees C for 25-30 minutes until golden brown.

2

Soused tomatoes: Place the cherry tomatoes in a bowl and pour over hot water. Blanch for a minute then remove the skins and discard. Bring the vinegar, water, sugar, peppercorns and salt to a boil then pour over the peeled tomatoes. Set aside.

3

Cheese: Whip the soft goat’s cheese with the onion flakes and celery salt and season with black pepper. Place a spoon of the cheese mixture into each potato cup, top with pickled tomatoes, smoked salmon, dust with lime zest and scatter with a few mint leaves. Serve warm.