Irwin's Bakery - Recipes

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  Smoked Salmon & Spiced Onion 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
• 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 pepper and scatter over the onions, then garnish with chives to serve.