About this recipe:A farl, is a bread made with flour and potato. The name, from the word fardel, meaning ‘fourth part’, refers to the triangular portion produced when the round is cut.
125g (4½ oz) smoked salmon
2 floury potatoes, about 125g (4½ oz) each, peeled and cut into 2-3 chunks
3 tablespoons buttermilk or low-fat yoghurt, plus extra to serve
1-2 teaspoons grated horseradish or 1-2 tablespoons horseradish sauce
Salt and coarsely ground black pepper
100g (3½ oz) self-raising flour
1 tablespoon vegetable oil
15g (½ oz) butter
Chopped fresh dill to garnish
Lemon wedges to serve
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Method Prep:15min › Cook:25min › Ready in:40min
Separate the slices of smoked salmon and arrange them in loose folds on a plate to dry off slightly. Cook the potatoes in boiling, salted water until tender. Drain thoroughly, return them to the pan and mash.
Add the buttermilk or yoghurt, horseradish and salt to taste and beat until smooth. Gradually work in about two-thirds of the flour. When the mixture begins to break up, knead it with your hands, still adding flour, until it leaves the side of the pan clean.
Dust a work surface generously with flour. Turn the dough out and pat out lightly to a round. Turn the round over and, using more flour to prevent sticking, roll out to a round just under 23cm (9in) in diameter. Dust off any surplus flour.
Heat the vegetable oil and butter together in a heavy 23cm (9in) frying pan. Swirl to coat the base and lower sides, then pour any surplus into a cup. Using a fish slice or wide spatula, lift the potato cake into the pan. Cook over a low heat for 5-6 minutes until the underside is browned, then turn it over, returning the reserved oil and butter to the pan. Cook for 5 minutes until browned, then slide onto a flat dish and leave to cool slightly.
Arrange folds of smoked salmon over the cake and drizzle with buttermilk or yoghurt. Sprinkle with pepper and dill and serve in quarters (farls) with a lemon wedge.
Very tasty! The farls were delicious. I had concerns about the horseradish being too strong, but it was very mild and tasted great with the salmon. My boyfriend has already requested I make this again. - 31 Mar 2012