Potato Farls with Smoked Salmon and Dill Cream

Instructions

1. 1In a large mixing bowl, combine the 2 cups of Mashed Potatoes, 1/2 cup of Tapioca Starch, 1/4 cup of Rice Flour, and 1/2 teaspoon of Salt. Mix thoroughly with a sturdy spoon or your hands until a cohesive dough forms.
2. 2Lightly dust a clean work surface with a small amount of the 1/4 cup of Rice Flour. Divide the dough into 4 equal portions, then gently press each portion into a round shape, approximately 1.27 cm thick.
3. 3Place a large frying pan or griddle over medium heat (approximately 162.8-176.7°C or 160-175°C). Add the 2 tablespoons of melted Butter to lightly coat the cooking surface. Once the butter is shimmering, carefully place the farls into the pan and cook for 5 to 7 minutes per side, until they are golden brown and feel firm to the touch.
4. 4While the farls are cooking, prepare the dill cream. In a separate medium bowl, combine the about 113 g of Cream Cheese, 2 tablespoons of Fresh Dill, 1 teaspoon of Lemon Juice, and 1/4 teaspoon of Black Pepper. Stir vigorously with a spoon or whisk until the mixture is smooth and creamy.
5. 5Transfer the cooked farls to a serving plate. Top each farl with a portion of the about 113 g of Smoked Salmon, then spoon a generous dollop of the prepared dill cream onto each. Serve immediately.

Substitutions

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