IDAHO POTATO MUFFINS WITH
SMOKED SALMON, CHIVES AND SOUR CREAM

1 tablespoon butter, at room temperature
1/2 teaspoon salt
water
1/2 cup finely diced onion
oil (for sauteing onion)
2 large Idaho Potatoes, scrubbed and cut into narrow, matchstick-like pieces
2 tablespoons olive oil
1 teaspoon thyme leaves
2 ounces good quality smoked salmon, diced
freshly ground black pepper
TO SERVE:
1/4 cup sour cream
1 tablespoon minced fresh chives

Preheat oven to 325 degrees F. Coat the cups of a 6-cup muffin pan with the softened butter; refrigerate pan.

Add salt to a large saucepan of water; bring to boil over medium-high heat.

While waiting for water to boil, saute onion in olive oil in a medium nonstick skillet until lightly browned and softened. Transfer onion to a large mixing bowl and set aside.

Add matchstick potato pieces to the boiling, salted water and cook 3-4 minutes. Strain off the water and add potatoes to the bowl with the onions. Cool potatoes and onions to room temperature.

To the cooled mixture, add olive oil, thyme, smoked salmon and black pepper to taste; mix thoroughly. Using clean hands, shape potato mixture into 6 equal portions; press each portion into a muffin cup of the pre-buttered pan.

Bake in preheated oven for 20 minutes, or until golden brown.

Remove the muffins from the pan and top with a dollop of sour cream and a sprinkling of chives.

Yield: 6 servings
Adapted from source: Executive Chef Brooke Vosika, The Four Seasons Hotel New York