Irish Potato Farls with Smoked Salmon (Dairy & Nut Free)

Ingredients

• 700 g Russet Potatoes
• 4 tbsp Dairy-free Butter
• 1/2 cup Gluten-free Flour
• 200 g Smoked Salmon
• 2 tbsp Fresh Dill
• 1/2 cup Dairy-free Sour Cream
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Peel the 700 g Russet Potatoes and place them in a large heavy-bottomed pot. Cover with cold water and bring to a boil over high heat. Cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes thoroughly in a colander.
2. 2Return the drained potatoes to the empty pot. Mash the potatoes until very smooth. Add the 4 tbsp Dairy-free Butter and mix until it is completely melted and incorporated into the potatoes.
3. 3Gradually add the 1/2 cup Gluten-free Flour to the mashed potatoes, mixing with a spoon or your hands until a soft dough forms. Be careful not to overmix.
4. 4Lightly dust a clean work surface with a little extra gluten-free flour. Turn the potato dough out onto the floured surface and gently pat or roll it out to about 1/2 inch thickness. Cut the dough into four equal pieces, then cut each piece into two triangles or squares to make farls.
5. 5Heat a large griddle or 12-inch skillet over medium heat (350°F / 175°C). Carefully place the potato farls onto the hot griddle. Cook for 5-7 minutes per side, until they are golden brown and have a slightly crisp exterior.
6. 6While the farls are cooking, prepare the dill sauce. In a small bowl, combine the 1/2 cup Dairy-free Sour Cream, 2 tbsp Fresh Dill (chopped), and 1 tbsp Lemon Juice. Stir until well combined.
7. 7To serve, arrange the cooked potato farls on plates. Top each serving with a portion of the 200 g Smoked Salmon and add a dollop of the prepared dairy-free dill sauce. Season with 1/2 tsp Salt and 1/4 tsp Black Pepper.

Substitutions

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