Irish Potato Farls with Smoked Salmon and Dairy-Free Crème Fraîche

Instructions

1. 1Place the about 910 g Russet Potatoes in a large heavy-bottomed pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly and return them to the empty pot. Mash the potatoes until they are smooth, ensuring there are no lumps.
2. 2Add the 1/2 cup Gluten-Free All-Purpose Flour, 1/4 cup Dairy-Free Milk, and 1 tsp Salt to the mashed potatoes. Mix everything together with a spoon or your hands until a soft dough forms. Be careful not to overmix.
3. 3Turn the dough out onto a clean surface. Divide the dough into 4 equal portions. Gently shape each portion into a round, flat disc about 1.27 cm thick. These are your farls.
4. 4Place an approximately 25 cm dry skillet over medium heat. Once the skillet is warm, carefully place the 4 farls into the skillet. Cook for 5-7 minutes per side, until each farl is golden brown and cooked through. You should see a nice crust forming.
5. 5Remove the cooked farls from the skillet and place them on a plate. While the farls are still warm, arrange the about 225 g Smoked Salmon on top of each farl. Dollop about 2 tablespoons of the 1/2 cup Dairy-Free Crème Fraîche over the smoked salmon on each farl.
6. 6Garnish each farl with 1 tablespoon of the 2 tbsp Fresh Dill before serving.

Substitutions

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