Dairy-Free Potato Farls with Smoked Salmon

Instructions

1. 1In a large bowl, combine the 2 cups of mashed potatoes, 1/2 cup of gluten-free all-purpose flour, 2 tablespoons of dairy-free butter, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix these ingredients together thoroughly until they form a cohesive dough.
2. 2If the dough feels too sticky to handle, add a small amount of extra gluten-free all-purpose flour, a tablespoon at a time, until it is manageable. Turn the dough out onto a clean surface that has been lightly dusted with gluten-free all-purpose flour.
3. 3Gently roll or pat the dough out until it is about 1.27 cm thick. Use a knife to cut the dough into four equal pieces, then cut each piece diagonally to create triangular farls. You can also cut them into squares if you prefer.
4. 4Place a large griddle or a 25.4 cm non-stick frying pan over medium heat. Allow the pan to heat up for about 2-3 minutes. The pan is ready when a drop of water sizzles and evaporates quickly.
5. 5Carefully place the farls onto the heated griddle or frying pan. Cook for 5 to 7 minutes on the first side, until they are golden brown and a crust has formed. Flip the farls over and cook for another 5 to 7 minutes on the second side, until they are also golden brown and cooked through.
6. 6Remove the cooked farls from the pan and place them on a plate. Top each farl with about 28.4 g of the about 113 g of smoked salmon and sprinkle with the 1 tablespoon of fresh dill, chopped.

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