Egg-Free Irish Potato Farls with Smoked Salmon

Ingredients

• 2 cups Potatoes, mashed
• 1/2 cup All-purpose flour
• 1/4 cup Applesauce, unsweetened
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• about 113 g Dairy-free cream cheese
• about 113 g Smoked salmon
• 2 tbsp Fresh dill, chopped

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, 1/2 cup of all-purpose flour, 1/4 cup of unsweetened applesauce, 1/2 tsp of salt, and 1/4 tsp of black pepper. Mix thoroughly with a spoon or your hands until a cohesive dough forms, then divide the dough into four equal portions.
2. 2On a clean, dry countertop or cutting board, lightly dust a small amount of the 1/2 cup of all-purpose flour. Take one portion of dough and, using a rolling pin, roll it into a round approximately 0.635 cm (0.6 cm) thick. Repeat this for the remaining three dough portions, then cut each round into four equal quarters to form 16 farls.
3. 3Place a large griddle or a 25.4 cm (25 cm) frying pan over medium heat, approximately 162.8-176.7°C (160-175°C). Allow the pan to heat for 2-3 minutes, until it is hot enough for a drop of water to sizzle and evaporate immediately.
4. 4Carefully place a few farls onto the hot griddle or frying pan, ensuring they do not touch. Cook for 5-7 minutes per side, until each farl is golden brown and cooked through. Remove the cooked farls and repeat with any remaining farls.
5. 5Spread approximately 1/4 of the about 113 g of dairy-free cream cheese onto each cooked farl. Top each farl with approximately 1/4 of the about 113 g of smoked salmon and garnish with a sprinkle of the 2 tbsp of chopped fresh dill. Serve immediately.

Substitutions

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