Gluten-Free Potato Farls with Smoked Salmon and Capers

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 melted butter, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix these ingredients together until they form a cohesive dough.
2. 2Gently knead the dough on a clean surface for about 1 minute, just until it is smooth and comes together. Be careful not to overwork the dough.
3. 3Divide the dough into four equal portions. Shape each portion into a round disc, about 1.27 cm thick.
4. 4Cut each round disc into four equal wedges, creating eight wedges in total. These are your farls.
5. 5Heat a non-stick griddle or a 25.4 cm skillet over medium heat, which is approximately 175°C.
6. 6Carefully place the farls onto the heated griddle or skillet. Cook for 4 to 5 minutes on each side, until they are golden brown and feel firm to the touch. The cooking time will vary slightly depending on the thickness of your farls.
7. 7Arrange the cooked farls on serving plates. Top each farl with a portion of the about 113 g of smoked salmon, sprinkle with 2 tablespoons of capers, and finish with a drizzle of 1 tablespoon of lemon juice.

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