Scottish Potato Scones & Salmon
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 15 minutes
Serves 4 people
- 500g/1.1lbs potatoes, mashed
- 80g/3ozs. plain flour
- 2 sticks green spring onions
- 1/2 cup grated cheese
- 1/4 cup chopped fresh herbs (parsley, coriander or dill whatever you like)
- 50g/1.7ozs. butter, softened
- 1 teaspoon baking powder
- 1 teaspoon salt to season
- Oil for frying
Fresh Corn Salad
- 2 cobs corn, kernels removed
- 1/3 cup sour cream or cream
- 3 tablespoons pickled jalapenos, chopped
- 1-2 tablespoons lime juice
- 1/2 chopped green spring onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
-
1 tablespoon feta, crumbled (optional, I just had a bit of feta left over)
-
300-400g/10.6-14ozs smoked salmon
Step 1 - Make the corn salad first so that it is ready to plate up. Mix the sour cream with the jalapenos, lime juice, spring onion, garlic and onion powder and feta if using. Toss with the corn and set aside.
Step 2 - Mix the mashed potatoes, flour, spring onions, cheese, herbs, butter, baking powder and salt together to form a dough. Line a surface with parchment and shape into a ball and then spread out with your hands-about the thickness of a thick American pancake (not soufflé pancake). Cut into eight wedges.
Step 3 - Heat a frypan onto medium heat (6 out of 10 where 10 is the hottest) and add oil. Fry the wedges until dark golden on each side. Place two wedges on each plate, top with corn salad and smoked salmon pieces and garnish with fresh herbs.