Potato scones with smoked salmon & soured cream
- Preparation and cooking time
- Serves 2
- 1 large Maris Piper potato (about 225g), quartered
- 2 tbsp unsalted butter, plus extra for frying
- 60g plain flour, plus extra for dusting
- ½ tsp baking powder
- vegetable oil, for frying
- 100g smoked salmon or trout
- 60g soured cream
- 1 tbsp finely chopped chives
- STEP 1
Bring a small pan of water to the boil and simmer the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return the potatoes to the pan and mash with the butter. Stir in the flour, baking powder, ½ tsp salt and a good grinding of black pepper.
- STEP 2
Tip the potato mixture onto a lightly floured work surface and press into a circle roughly 15cm wide and about 1cm thick, then cut into four wedges.
- STEP 3
Heat a splash of oil and a knob of butter in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.
- STEP 4
Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.