Idaho® Fingerling Cups with Smoked Salmon Mousse


  • 24 Idaho® fingerling potatoes, any variety
  • 3 tablespoons salt, plus more to taste
  • 1 cup whipped cream cheese
  • ¼ cup sour cream
  • ½ pound smoked salmon
  • 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
  • zest and juice of 1 lemon
  • chopped fresh chives or sprigs of fresh dill, for garnish


  1. Make the fingerling cups: Cut the top and bottom off each potato. Using a tiny spoon or melon baller, carefully scoop out one end of the potato, leaving a ¼-inch rim intact. You don’t need to dig out the whole inside, just enough so there’s an indentation for you to pipe the mousse into.
  2. Bring a large pot of water to a boil and add the 3 tablespoons salt. Boil the fingerling cups about 12 minutes, until the point of a sharp knife goes into the bottom easily. Drain and let cool in the colander.
  3. Make the smoked salmon mousse: Put the cream cheese, sour cream, smoked salmon, dill, lemon zest and lemon juice into a food processor. Process until smooth. Transfer the smoked salmon mousse to a piping bag fitted with a large star tip.
  4. Fill each fingerling cup with a squirt of smoked salmon mousse. Sprinkle with chives or dill. Serve at room temperature or slightly chilled.
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Yield: 24

Erika Penzer Kerekes
Food Blogger
In Erikas Kitchen

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