Appenzeller® Potato Bites

Ingredients (makes 12 pieces)

• Potatoes
• 12 small firm potatoes
• 2 tbsp canola oil
• 1,5 tbsp white wine vinegar
• 2 tsp salt

Filling

• 100 g (1.5 dl) Appenzeller® Silver
• 150 g crème fraîche
• Freshly ground black pepper

To finish

• 150 g cold-smoked salmon slices
• Chopped chives
• 50 g grated Appenzeller® Silver
• Freshly ground black pepper

Do this

1. Pre-boil the washed, unpeeled potatoes in salted water for about 5 minutes. Drain and let them steam dry.
2. Place the potatoes on a baking sheet lined with parchment paper. Drizzle with oil and vinegar, sprinkle with salt, and toss by hand.
3. Roast in a 200°C oven for about 15 minutes, until the potatoes are cooked through and slightly browned. Let cool.
4. Mix the filling ingredients: crème fraîche and finely grated Appenzeller®. Season generously with black pepper.
5. Slice the cooled potatoes in half lengthwise and spoon or pipe a teaspoon of the cheese filling on top of each.
6. Finish each potato with a small piece of coldsmoked salmon, a sprinkle of chopped chives, grated Appenzeller®, and freshly ground black pepper.