Smoked salmon farls


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.

Serves: 6

Nutritional Info

Typical values per serving:

Energy 182kj
Fat 1.6g
Saturated Fat 0.7g
Carbohydrate 5.6g
Sugars 1.8g
Protein 1.6g
Salt 0.3g
Fibre 0.4g

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This recipe was first published in Wed Jul 09 11:44:13 BST 2014.