Smoked Salmon and Horseradish Potato Farls is a traditional Scottish recipe for a classic potato cake made from boiled potatoes combined with buttermilk, and flour that are flavoured with horseradish, fried, topped with smoked salmon and served as a snack or starter and which make an excellent Hogmanay dish. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Smoked Salmon and Horseradish Potato Farls.
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Ingredients:
125g smoked salmon
2 large, floury potatoes (about 125g each), peeled and cut into about 3 pieces each
3 tbsp buttermilk or plain yoghurt (plus extra to garnish)
2 tsp freshly-grated horseradish (or 2 tbsp horseradish sauce)
salt and freshly-ground black pepper
100g self-raising flour
1 tbsp vegetable oil
1 tbsp butter
fresh dill, chopped, to garnish
sour cream, to garnish (optional)
lemon wedges, to serve
Method:
Bring a pan of lightly-salted water to a boil, add the potatoes and cook for about 20 minutes, or until tender. Drain the potatoes, place in a bowl and mash until smooth.
Stir the buttermilk (or yoghurt) and horseradish into the potatoes. Season to taste with salt and black pepper then work in about 2/3 of the flour. When the mixture begins to form clump begin kneading with your hands, adding more flour, until the mixture leaves the sides of the bowl.
Turn the dough out onto a floured work surface then dust the surface of the dough and your rolling pin with more flour and roll out to about 25cm in diameter.
Combine the vegetable oil and butter in a heavy-based frying pan. Swirl the pan to ensure the entire base is coated then pour off any surplus fat. Carefully transfer the far to the pan using fish slices or spatulas. Cover and cook over low heat for about 6 minutes, or until the underside is nicely browned then carefully turn the far over (easiest done by inverting onto a plate, adding the reserved oil to the pan, then sliding the far back into the frying pan). Cook for 5 minutes more, or until the raw side is browned then carefully slide onto a serving dish.
Separate the smoked salmon pieces and arrange in loose folds then place over the top of the far. Garnish with a little yoghurt then season with salt and black pepper and scatter dill over the surface. Divide into quarters and serve accompanied by lemon wedges.
