Aunt Sally's Smoked Salmon on Horseradish Potato Farls
Serve with Irish cheeses such as Coolea, Dubliner, Durrus, Gubbeen, and Cashel Blue
INGREDIENTS
4-1/2 oz smoked salmon, sliced
2 potatoes (about 4-1/2 oz each)
3 tablespoons buttermilk or yogurt, plus some for garnish
1-1/2 teaspoons grated horseradish
Salt and black pepper to taste
3-1/2 oz self-rising flour
1 tablespoon vegetable oil
1/2 oz butter
Chopped fresh dill
Lemon wedges
DIRECTIONS
Peel potatoes and cut into chunks. Boil in salted water until tender. Drain thoroughly and mash with buttermilk, horseradish and salt to taste. Beat until smooth, then work in about 2/3 of the flour. When the mixture starts to break up, start kneading to work in the remaining flour. When dough is dry enough to leave the sides of the bowl clean, turn out on generously floured board and, using a generously floured rolling pin, roll out to about 9 inches in diameter. Brush off excess flour.
Heat oil and butter in large, heavy skillet. Carefully swirl pan until oil covers bottom and sides of skillet, then pour out excess oil into a heat-proof container. Reduce heat to low. Using a large spatula, lift dough into skillet and cook for 5 - 6 minutes until underside is brown. Lift dough out of skillet. Return reserved oil and butter to skillet and swirl again. Return dough to skillet, uncooked side down. Cook for 5 minutes, then slide dough out of skillet onto flat dish and let cool for a few minutes.
Arrange folds of sliced salmon over bread, drizzle with buttermilk or yogurt. Sprinkle with black pepper and dill to garnish. Cut into traditional quarters or appetizer-sized triangles and serve with lemon wedges.
