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Potato Scones, Smoked Salmon & Soured Cream |
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| Serves 2 |
Prep 20 mins |
Cooking 35 mins |
Easy |
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Ingredients |
1 large Maris Piper potato (about 225g), quartered
2 tbsp unsalted butter, + extra for frying
60g plain flour, + extra for dusting
1/2 tsp baking powder
vegetable oil, for frying
100g smoked salmon or trout
60g soured cream
1 tbsp finely chopped chives
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Bring a small pan of water to
the boil and simmer the potatoes for 12-15 mins until
tender. Drain and leave to steam-dry. Return the potatoes
to the pan and mash with the butter. Stir in the flour,
baking powder. III tsp salt and a good grinding of black
pepper.
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Tip the potato mixture onto a
lightly floured work surface and press into a circle
roughly 15cm wide and about 1cm thick, then cut into four
wedges.
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Heat a splash of oil and a
knob of butter in a non-stick skillet or frying pan over a
medium heat, and fry one of the scones for 3-4 mins on
each side until golden brown. Repeat with the remaining
scones.
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Divide the scones and smoked
salmon or trout between two plates, then top with the
soured cream and chopped chives. Season and serve.
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DAILY
DINNERS 
