Potato Farls with Smoked Salmon and Dill Cream
A gluten-free take on a classic Irish snack, featuring potato farls topped with smoked salmon and a tangy dill cream.
20m prep + 25m cook4 servingsSafety: 92/100
Contains dairyContains fishWHEAT-free
280 cal|12g protein|25g carbs|15g fat|2g fiber
Ingredients
- 2 cups Mashed Potatoes
- 1/2 cup Tapioca Starch
- 1/4 cup Rice Flour
- 1/2 teaspoon Salt
- 2 tablespoons Butter, melted
- 4 ounces Smoked Salmon
- 4 ounces Cream Cheese
- 2 tablespoons Fresh Dill, chopped
- 1 teaspoon Lemon Juice
- 1/4 teaspoon Black Pepper
Instructions
- 1In a bowl, combine mashed potatoes, tapioca starch, rice flour, and salt. Mix well to form a dough.
- 2Divide the dough into 4 equal portions. On a lightly floured surface (using rice flour), shape each portion into a round, about 1/2 inch thick.
- 3Heat a lightly oiled griddle or frying pan over medium heat. Cook the farls for about 5-7 minutes per side, or until golden brown and cooked through.
- 4While the farls are cooking, prepare the dill cream. In a bowl, combine cream cheese, fresh dill, lemon juice, and black pepper. Mix until smooth and creamy.
- 5Top each farl with smoked salmon and a dollop of dill cream. Serve immediately.
Substitutions
→ Tapioca Starch + Rice Flour
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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