Irish Potato Farls with Smoked Salmon and Cream Cheese

Ingredients

• 2 cups Mashed Potatoes
• 0.5 cup All-Purpose Flour
• 0.5 teaspoon Salt
• 2 tablespoons Butter
• about 225 g Smoked Salmon
• about 113 g Dairy-Free Cream Cheese
• 2 tablespoons Chives

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

Instructions

1. 1In a large bowl, combine the 2 cups of mashed potatoes, 0.5 cup of all-purpose flour, and 0.5 teaspoon of salt. Mix with your hands or a sturdy spoon until a cohesive dough forms.
2. 2Lightly dust a clean, dry surface with a little extra all-purpose flour. Place the potato dough onto the floured surface and gently roll it out to about 1.27 cm thickness. Cut the dough into 4 equal squares, and then cut each square diagonally to create 8 triangles (farls).
3. 3Place a 30.48 cm non-stick skillet or griddle over medium heat. Add the 2 tablespoons of butter to the skillet and allow it to melt and lightly sizzle.
4. 4Carefully place the potato farls into the heated skillet. Cook for 5 to 7 minutes on the first side, until they are golden brown and a crust has formed. Flip the farls over using a spatula and cook for another 5 to 7 minutes on the second side, until golden brown and heated through.
5. 5While the farls are cooking, prepare the toppings. Ensure the about 225 g of smoked salmon is ready to serve, and have the about 113 g of dairy-free cream cheese at room temperature for easier spreading. Finely chop the 2 tablespoons of chives.
6. 6Once cooked, remove the potato farls from the skillet and arrange them on serving plates. Top each farl with a dollop of the about 113 g of dairy-free cream cheese, a portion of the about 225 g of smoked salmon, and a sprinkle of the chopped 2 tablespoons of chives.

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