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Smoked salmon farls
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2 x 240g packs Rankin Traditional Irish Potato Farls (4 per pack)
140g pack Peat & Heather Scottish Smoked Salmon
170g tub soured cream
2 tbsp finely chopped chives
1. Preheat the oven to 180°C, gas mark 4. Cut each farl into quarters then place on a baking sheet and cook for 8 minutes.
2. Meanwhile, cut the salmon into 32 pieces.
3. Transfer the warm farls to a serving platter, top each with a spoonful of soured cream and a piece of smoked salmon.
4. Season with black pepper and scatter over the chives to serve.
Typical values per serving:
This recipe was first published in July 2014.