Garlic & Herbs
Black Pepper
Spinach and Salmon Rolls
with Boursin Garlic & Herbs Cheese
Roll up your sleeves and make these delicious creamy appetizers.
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Level: easy
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Total Time: 10 min
Recipe
Baby Potatoes with Scandinavian Stuffing
with Boursin Garlic & Herbs Cheese and Boursin Black Pepper Cheese
They might be small in size but these baby potatoes are mighty in flavour. The combination of Boursin Garlic & Herbs Cheese and Boursin Black Pepper Cheese with delicate shrimp and mild herbs takes these potatoes to the next level.
View the Ingredients List-
Featured Flavours
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Level medium
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Prep time 20 min
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Cook time 10 min
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Total time 30 min
Directions
YOUR TURN TO CREATE
Potatoes
- Bring a large pot of salted water to a boil
- Gently drop in baby potatoes and cook until tender, about 10 minutes
- Drain potatoes and allow to cool
- Cut off the top quarter from each potato
- Hollow out each potato with small spoon, leaving a thick enough shell so that the potatoes stand up
- Reserve the mashed potato in a mixing bowl
- Arrange potatoes on a serving plate, pressing on each to make a flat “foot” so the potatoes don’t roll over
- Put in the refrigerator until ready to fill
Mash
- Mix Boursin Cheese and crème fraîche into the reserved mashed potatoes
- Add chopped shrimp and white pepper
- Taste
- Add salt and pepper if needed
Combine and Serve
- Spoon the potato filling into the potato shells
- Refrigerate until cold, at least one hour
- Garnish each with a few salmon eggs and a small dill frond
- Serve and enjoy
Tip
When grocery shopping, try to select the same sized potatoes. The uniformity will help elevate the sophisticated look of this tasty appetizer.
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1/2 box of Boursin Garlic & Herbs Cheese
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1/2 box of Boursin Black Pepper Cheese , crumbled
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12 round baby potatoes
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115g crème fraîche
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200g cooked shrimp, finely chopped
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2 teaspoons salmon roe
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12 dill strands, for garnish
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1/2 teaspoon ground white pepper
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Sea salt
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1/4 box of Boursin Garlic & Herbs Cheese
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1/4 box of Boursin Black Pepper Cheese , crumbled
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6 round baby potatoes
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60g crème fraîche
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100g cooked shrimp, finely chopped
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1 teaspoon salmon roe
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6 dill strands, for garnish
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1/4 teaspoon ground white pepper
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Sea salt
