27 April 2014

Smoked Salmon with Dill Tattie* Scones (*potato!)


Being Scottish I love potatoes or tatties as they are called in the home country. Roasted, mashed, fried, golden croquettes...any which way I love them. Who can go past hot chips sprinkled with a good pinch of salt? You’ve got to have salt.  And for me a splash of vinegar goes down a treat too.  All golden crunchy on the outside, warm & fluffy on the inside they are just too tempting to resist.

This picture always make me laugh...I think I’d definitely be a Hufflepuff!


At home Dad used to make tattie scones with left over potatoes on Sunday afternoons, potato mashed up & rolled out & then fried in a little butter.  Too impatient to wait we’d eat them straight from the pan slathered in more butter & rolled up.  The butter melting & dripping down your fingers & chin. 

These ones here are a little more grown up, flecked with dill & topped with smoked salmon & a little dollop of creme fraiche.

Smoked Salmon with Dill Tattie* Scones (*potato!)

Ingredients

100g Regal Artisan Smoked Salmon**
1/2 cup creme fraiche
1 tbsp lemon juice
1 tbsp dill, finely chopped
Salt & pepper
A few dill fronds to garnish

For the tattie scones
400g floury potatoes, skins on
30g plain flour
1 small bunch fresh dill
2 small knobs butter
½ tsp baking powder
Olive oil to fry
Salt & pepper


Directions

Place the creme fraiche in a small bowl & add the lemon juice, dill & season with salt & pepper.  Taste & add more salt, pepper or lemon juice if needed.  Cover & set aside in the fridge until ready to serve.

For the tattie scones; cut the potatoes into 2.5cm pieces & cook them in a pot of salted boiling salted water for about 7 minutes, or until fork tender. Drain them & allow them to cool a little before returning them to the empty pot & adding the flour & baking powder. Mash the potatoes & add the dill & the butter.  Mash a few more times to mix everything together & season with salt & pepper. Taste & adjust seasoning if need be.

Place a sheet of baking paper on a board & add half the potato mixture, top with another sheet of baking paper & roll the potato mixture out to about a 1/2 cm thickness. Cut out small bite sized rounds, use a small glass or the lid of a small jar.


Put a large frying pan on over a medium heat & add a drizzle of olive oil. Add the little tattie scones in batches & cook for a few minutes each side until golden. Place on kitchen paper to remove any excess oil & then place them in a baking dish & pop them in a warm oven to keep them warm while you cook up the rest of the tat tie scones.


To assemble place the tattie scones on a platter, top with a little smoked salmon & little of the creme fraiche mixture. Finish off with a few fronds of dill & serve immediately.



**Thanks Regal for the Artisan Salmon.  Beautiful New Zealand King Salmon  is cured with sea salt & smoked with manuka wood chips. Melt in your mouth delicious New Zealand Salmon.

If you like this you might like this Sweet Potato Cakes

3 years ago Quince Tart

1 comment:

  1. Wanting, wanting! OMG love tattie scones - big, thick triangles of them :) Having said that these look so gorgeous and with salmon and dill, very yummy.

    ReplyDelete

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