Farls with Smoked Trout, Capers, Lemon & Parsley

Name: Farls with Smoked Trout, Capers, Lemon & Parsley
Yield: Serves 4
Cuisine: Irish
Ingredients: 3 potatoes in their skins; ¾ cup (100 g) self-rising flour; pinch of salt; ½ small red onion, diced; 2 tbsp finely chopped fresh parsley; grated zest of 1 lemon; 2 tbsp drained capers; 6 oz (150 g) cream cheese; 3 tbsp (50 g) butter, for frying; 7 oz (200 g) smoked fish: trout, halibut, or salmon; 7 oz (200 g) smoked fish: trout, halibut, or salmon; 7 oz (200 g) smoked fish: trout, halibut, or salmon; 7 oz (200 g) smoked fish: trout, halibut, or salmon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

These Irish farls resemble blinis, but they are made of boiled potatoes instead of buckwheat flour. You can easily prepare the dough and cream cheese topping the night before, so that you’ll only need to fry the farls in the morning. Perfect for brunch. Instead of trout you can, of course, use any smoked fish, or even smoked meat.

Ingredients

For the Farls

3 potatoes in their skins
¾ cup (100 g) self-rising flour

Europe
Ireland
Lunch
Fish course
Pescatarian
Breakfast
Brunch
Winter

Method

Boil the potatoes until tender, peel them, then pass them through a potato ricer (or mash with a potato masher). Mix with the self-rising flour and salt and swiftly knead into a smooth dough. Roll into a sausage shape about 2½ inches (6 cm) thick and wrap in plastic wrap. Place in the refrigerator until ready to use, up to overnight.

In a food processor, process the onion, parsley, lemo