Idaho® Potato Muffins With Smoked Salmon, Chives and Sour Idaho® Potato Muffins With Smoked Salmon, Chives and Sour Cream

• 1 tablespoon butter, at room temperature
• 1/2 teaspoon salt
• 1/2 cup finely diced onion
• 2 tablespoons olive oil
• 1 teaspoon thyme leaves
• 2 ounces good quality smoked salmon, diced
• freshly ground black pepper
• 1 tablespoon minced fresh chives
• 1/4 cup sour cream

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

2 Add salt to a large saucepan of water; bring to boil over medium-high heat. While waiting for water to boil, sauté onion in olive oil in a medium nonstick skillet until lightly browned and softened.

3 Transfer onion to a large mixing bowl and set aside.

4 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.

5 Cool potatoes and onions to room temperature.

6 To the cooled mixture, add olive oil, thyme, smoked salmon and black pepper to taste; mix thoroughly.

7 Using clean hands, shape potato mixture into 6 equal portions; press each portion into a muffin cup of the pre-buttered pan.

8 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.