Irish Potato Farls with Smoked Salmon & Dairy-Free Cream Cheese

Ingredients

• 2 cups Potatoes, mashed
• 1/2 cup Gluten-free all-purpose flour
• 1/2 tsp Salt
• 2 tbsp Dairy-free butter
• about 113 g Smoked Salmon
• about 113 g Dairy-free Cream Cheese (cashew-based)
• 2 tbsp Fresh dill, chopped
• 4 Lemon wedges

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

Instructions

1. 1In a bowl, combine the 2 cups of mashed potatoes, 1/2 cup of gluten-free all-purpose flour, and 1/2 tsp of salt. Mix everything together with your hands until it forms a cohesive dough.
2. 2Lightly dust a clean, flat surface with a little extra gluten-free flour. Place the dough onto the dusted surface and roll it out evenly with a rolling pin until it is about 1.27 cm thick.
3. 3Using a knife, cut the rolled-out dough into 4 equal portions. You can cut these into triangles or squares, whichever you prefer.
4. 4Place a 25.4 cm skillet over medium heat. Add the 2 tbsp of dairy-free butter to the skillet and let it melt completely, swirling the pan to coat the bottom.
5. 5Carefully place the cut potato farls into the hot skillet. Cook for 5 to 7 minutes on each side, until they are a deep golden brown and feel firm to the touch. The total cooking time will be between 10 and 14 minutes.
6. 6Remove the cooked farls from the skillet and place them onto a serving plate. Spread about 28.4 g of the dairy-free cream cheese evenly over the top of each potato farl.
7. 7Arrange about 28.4 g of smoked salmon on top of the cream cheese on each farl. Sprinkle the 2 tbsp of fresh dill, chopped, over the salmon.
8. 8Serve the potato farls immediately with the 4 lemon wedges on the side.

Substitutions

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