Smoked salmon farls

Serves: 6


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.