Dairy-Free Potato Farls with Smoked Salmon

Ingredients

• 2 cups Mashed Potatoes
• 1/4 cup Dairy-Free Milk
• 1/2 cup All-Purpose Flour
• 2 tbsp Dairy-Free Butter
• about 113 g Smoked Salmon
• 2 Green Onions
• 1/4 tsp Salt
• 1/8 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 2 cups of mashed potatoes, the 1/4 cup of dairy-free milk, the 1/2 cup of all-purpose flour, and the 2 tablespoons of dairy-free butter. Stir these ingredients together with a spoon until a soft dough forms.
2. 2Add the 1/4 teaspoon of salt and the 1/8 teaspoon of black pepper to the dough. Lightly dust a clean work surface with a small amount of the 1/2 cup of all-purpose flour. Transfer the dough to the floured surface and gently knead it for 1 to 2 minutes until it feels smooth.
3. 3Divide the dough into four equal portions. Take one portion and gently press it into a round disc, approximately 1.27 cm thick, then cut it into four equal wedge-shaped pieces. Repeat this process for the remaining three portions of dough to create all the potato farls.
4. 4Finely chop the 2 green onions. Place a griddle or a 25.4 cm skillet on the stove and heat it over medium heat to a temperature of 175°C.
5. 5Carefully place the potato farls onto the hot griddle or skillet, ensuring they do not overlap. Cook the farls for 3 to 4 minutes on the first side until they are golden brown. Flip each farl over and cook for another 3 to 4 minutes on the second side, until they are also golden brown and feel firm to the touch.
6. 6Arrange the cooked potato farls on a serving plate. Top each farl with a portion of the about 113 g of smoked salmon and then sprinkle with the chopped 2 green onions. Serve immediately while hot.

Substitutions

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