Smoked Salmon and Sour Cream Potato Scones

• Preparation: 20 minutes
• Simple
• Serves 2
• Cook: 35 minutes

Raw materials

• 1 large potato (about 225g), cut into quarters
• 2 tablespoons unsalted butter, plus extra for frying
• 60g plain flour
• ½ teaspoon baking powder
• Vegetable oil, for frying
• 100g smoked salmon or trout
• 60g sour cream
• 1 tablespoon chopped chives

Method

1. Bring a small pot of water to a boil and simmer the potatoes for 12-15 minutes until soft. Drain and steam dry. Return the potatoes to the pan and mash with butter. Add flour, baking powder, ½ teaspoon salt and a good grinding of black pepper.
2. Pour the potato mixture out onto a lightly floured work surface and shape into a circle approximately 15cm wide and 1cm thick, then cut into four wedges.
3. Heat a drizzle of oil and a pat of butter in a non-stick pan or frying pan over medium heat and fry one of the scones for 3-4 minutes on each side until golden brown. Repeat with remaining scones.
4. Divide the scones and smoked salmon or trout between two plates and top with sour cream and chopped chives. Season.