Potato Nests with Sour Cream and Smoked Salmon

To emphasize the taste of the creamy filling of these small potato nests, you need quite a bit of smoked salmon.
In a large saucepan, bring the unpeeled potatoes and enough cold water to cover them to a boil over high heat. Reduce the heat, cover and simmer the potatoes until tender, about 20 minutes. Drain the potatoes, let them cool, and then refrigerate for at least 1 hour until they cool down.Meanwhile, chop the smoked salmon and lemon zest in a food processor, scraping off the bowl. Add sour cream and mix until smooth. Refrigerate, covered, until ready to serve.Preheat the oven to 425°F. Lightly grease 32 mini muffin tins. Peel the potatoes and grate them on a coarse grater. Gently toss the potatoes with the salt and pepper in a bowl. Place approximately 1 tablespoon of the heaped potato mixture in each muffin tin and press down on the bottom and top sides so that a little of the mixture protrudes over the sides. (Do not spread the mixture too thinly, otherwise holes will form when baking.)Bake the potato nests until the edges are dark golden, about 25 minutes. Fry the nests in the mold for 10 minutes. Carefully remove the nests from the mold and place them on a baking sheet lined with paper towels to set. (Nests can be prepared in 4 hours; leave at room temperature.)Preheat the oven to 375°F. Place the potato nests on a clean, large baking sheet and bake until they are warmed through and crisp, 6 to 8 minutes. Transfer the potato nests to a platter. Using a small spoon, add about 1 teaspoon of the sour cream mixture to each potato nest and garnish each with a tiny strip of smoked salmon and, if desired, a leaf of parsley. Serve immediately.