RANKIN SELECTION POTATO FARLS
Smoked Salmon with Spicy Roast Onion on Potato Farls
Ingredients:
- 1 tbsp light olive oil
- 1 red or white onion, cut into fine wedges
- 1/2 tsp sugar
- good pinch chilli powder (or paprika if you don’t want it too hot)
- 4 potato farls
- 25g/1oz butter, softened
- 4 large slices smoked salmon
- about 4 tbsp creme fraiche
- salt and coarse ground black pepper
- fresh whole chives, to garnish
Method:
Heat the oil in a frying pan over a high heat. Add the onion wedges with the sugar, chilli powder or paprika and season to taste. Stir-fry for 2-3 minutes until the onions are tender but still have a little bite. Drain on kitchen paper.
Preheat the grill to high. For an impressive presentation, stamp out the potato farls into rounds with a 10cm/4in cutter. Toast on a grill rack until golden brown, turning once and then spread with the butter. Arrange each slice of smoked salmon into a loose rosette and place on top of the buttered potato farls. Place each one in the centre of a warmed serving plate and add a dollop of the creme fraiche. Season with some pepper and scatter over the onions, then garnish with the chives to serve.
