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Irish potato farls with hot smoked salmon
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250g maris piper or king edward potatoes, peeled
40g unsalted butter, plus extra for frying
50g plain flour, plus extra for dusting
½ tsp bicarbonate of soda
100g hot smoked salmon
2 tbsp crème fraîche
sliced salad onions, to serve
1. Cut the potatoes into quarters, put in a large pan, cover with salted water and bring to the boil. Reduce the heat and simmer for 10-15 minutes, or until a sharp knife glides easily into the potato without resistance. Drain thoroughly and return to the hot pan. Add the butter and mash to a smooth consistency; season.
2. Sieve the flour and bicarbonate of soda into a bowl and combine with the mashed potato. It should form a damp dough that holds its shape. Lightly dust the work surface with flour. Roll the dough into a ball, then flatten into a 1.5cm thick disc. Dust a sharp knife with flour and use it to cut the circle of dough into quarters.
3. Put 1 tsp butter in a non-stick pan over a medium heat. Put the 4 quarters of dough in the pan and cook over a medium-low heat for 4-5 minutes on each side, until golden and cooked through. (Take care not to have the heat too high or it will burn before it has cooked.) Remove the pan from the heat and leave to cool for a few minutes. Enjoy the farls with hot smoked salmon, crème fraîche and salad onions (or just salted butter).
This recipe first appeared in Waitrose & Partners Food, September 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in August 2019.