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    Smoked salmon farls

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    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.

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