Irish Potato Farls with Smoked Salmon

Ingredients

• 2 cups Mashed Potatoes (cooled)
• 1/2 cup Gluten-Free All-Purpose Flour
• 2 tablespoons Butter (melted)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 ounces Smoked Salmon
• 2 tablespoons Cream Cheese
• 1 tablespoon Fresh Dill

Instructions

1. 1In a medium 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.
2. 2Mix these ingredients together with your hands or a sturdy spoon until they form a soft dough. The dough might be a little sticky, but it should hold together when you press it.
3. 3Lightly dust a clean, flat surface with a little extra gluten-free flour. Place the dough onto the dusted surface and gently pat or roll it out until it is about 1/2 inch thick.
4. 4Using a knife, cut the dough into 4 equal portions. You can cut these into triangles or squares, whichever you prefer.
5. 5Place a large non-stick skillet or griddle over medium heat. Allow it to heat up for about 2-3 minutes. You can test if it's ready by flicking a tiny drop of water onto it; it should sizzle and evaporate quickly.
6. 6Carefully place the cut dough portions onto the heated skillet. Cook for 5 to 7 minutes on the first side, until they are a deep golden brown and feel firm to the touch.
7. 7Flip the dough portions over and cook for another 5 to 7 minutes on the second side, until they are also golden brown and cooked through. They should sound slightly hollow when tapped.
8. 8While the farls are cooking, in a small bowl, mix together the 4 ounces of smoked salmon (you can flake it with a fork if desired) and the 2 tablespoons of cream cheese until well combined.
9. 9Once the farls are cooked, remove them from the skillet. Immediately spread the cream cheese and smoked salmon mixture evenly over the top of each warm farl. Sprinkle the 1 tablespoon of fresh dill over the top.
10. 10Serve the Irish Potato Farls immediately while they are warm.

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