Irish Potato Farls with Smoked Salmon (Shellfish-Free)

Ingredients

• 2 cups Potatoes, mashed
• 1/2 cup All-purpose flour
• 1/2 tsp Salt
• 2 tbsp Butter, melted
• 1 tbsp Vegetable oil
• 4 oz Smoked Salmon Substitute (Smoked Paprika Tofu)
• 2 tbsp Fresh Dill
• 4 Lemon wedges

Instructions

1. 1Combine the 2 cups of mashed potatoes, the 1/2 cup of all-purpose flour, the 1/2 tsp of salt, and the 2 tbsp of melted butter in a large bowl. Mix with your hands or a sturdy spoon until a soft, cohesive dough forms.
2. 2Place the dough onto a clean, flat surface. Gently roll the dough out with a rolling pin until it is about 1/2 inch (1.25 cm) thick.
3. 3Using a knife, cut the rolled dough into 4 equal squares. Then, cut each square diagonally into two triangles, creating 8 farls in total.
4. 4Place a 10-inch non-stick skillet over medium heat (approximately 300-350°F / 150-175°C). Add the 1 tbsp of vegetable oil to the skillet and allow it to heat for about 1 minute, until it shimmers.
5. 5Carefully place the farls into the heated skillet, ensuring they do not overlap. Cook for 5 to 7 minutes on the first side until golden brown and slightly crispy. Flip the farls and cook for another 5 to 7 minutes on the second side until golden brown and crispy; the internal temperature of the farls should reach at least 165°F (74°C).
6. 6While the farls are cooking, prepare the topping. In a small bowl, gently combine the 4 oz of smoked salmon substitute (Smoked Paprika Tofu) with the 2 tbsp of fresh dill.
7. 7Once the farls are cooked, remove them from the skillet. Place two farls onto each of the 4 serving plates.
8. 8Top each farl with an equal portion of the prepared smoked salmon substitute and dill mixture.
9. 9Serve immediately with one of the 4 lemon wedges placed on the side of each plate.

Substitutions

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