Tattie Scones with Smoked Salmon and Beetroot, Radish and Fennel Salad
15m
prep time
45m
total time
Medium
level
16
ingredients
I thought that potato cakes, or tattie scones as they’re known in Scotland, would be great served with excellent smoked salmon from the Isle of Bute and they certainly are. They do need to be made with freshly cooked mashed potato, as the mixture is more malleable. When I cooked this dish, I used standard red beetroot, but I particularly like the pretty candy beetroot that Jan Smith, the food stylist who makes my food look so wonderful, used for this photo.
Method
Based on 4 servings, adjust as needed.
Step 1
Cut the potatoes into chunks, put them in a pan of well-salted water (1 teaspoon of salt per 600ml) and cook until tender. Drain and leave to dry for a minute or so. Mash until lump free, then stir in the butter and when it has melted, stir in the chopped spring onions and enough self-raising flour to make a non-sticky dough. Season with salt and pepper, then leave until it’s cool enough to handle.
Step 2
Put half of the mixture on a floured board and roll it into a disc about 20–25cm in diameter – cut around a plate to help you make a neat round. Cut this into quarters and, using a fish slice, transfer these to a dry frying pan over a medium heat – the idea is to toast the scones rather than fry them. Cook for 3–4 minutes on each side until golden, then remove and keep warm. Repeat with the remaining mixture.
Step 3
While the scones are cooking, finely slice the radishes and the fennel bulb for the salad separately, preferably on a mandoline. Put them in a bowl, mix gently and dress with the cider vinegar, oil, sugar and chopped dill.
Step 4
In a separate bowl combine the crème fraiche and horseradish, then season with salt and pepper.
Step 5
Serve two tattie scones on each plate, top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fronds of dill or fennel and some lemon wedges.
- Ingredients
- Based on 4 servings
-
4 Radishes, trimmed and sliced 1 x Sainsbury's Radish 240g -
1 Raw Beetroot, peeled and thinly sliced 1 x Sainsbury's Bunched Beetroot 500g -
25g Butter 1 x Sainsbury's British Butter, Unsalted 250g -
1 Fennel Bulb, thinly sliced 1 x Sainsbury's Fennel Loose -
100g Self Raising Flour, you may need a little more if the mix is a bit wet 1 x Sainsbury's Self Raising Flour 500g -
2 Spring Onions, finely sliced 1 x Sainsbury's Spring Onions Bunch 100g -
2 tbsp Cider Vinegar 1 x Sainsbury's Cider Vinegar 500ml -
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L -
1tsp Dill, chopped 1 x Sainsbury's Bunched Dill 20g -
1 Lemon, cut into wedges 1 x Sainsbury's Lemons -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
1 heaped tsp Brown Soft Sugar 1 x Sainsbury's Fairtrade Light Soft Brown Sugar 500g -
4tbsp Crème Fraiche 1 x Sainsbury's British Crème Fraîche 300ml -
2 heaped tsp Creamed Horseradish 1 x Sainsbury's Horseradish Sauce 160ml -
200g Smoked Salmon, or trout 2 x Stamford Street Co. Scottish Smoked Salmon 100g -
500g Floury Potatoes, such as Maris Pipers or King Edwards, peeled and diced 1 x Sainsbury's Maris Piper Potatoes 2kg
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