Tattie scones with smoked salmon and beetroot salad
Serve Rick Stein’s toasted potato and spring onion scones with a vibrant beetroot salad and dollops of fiery crème fraîche.
Ingredients
For the tattie scones
- 500g/1lb 2oz floury potatoes, such as Maris Pipers or King Edwards, peeled
- 25g/1oz butter
- 2 spring onions, finely sliced
- 100²µ/3½´Ç³ú self-raising flour
- salt and freshly ground black pepper
For the beetroot salad
- 1 small raw beetroot, peeled
- 4 radishes, trimmed
- 1 small fennel bulb, save the fronds to serve (optional)
- 2 tbsp cider vinegar
- 1 tbsp sunflower oil
- 1 heaped tsp brown soft sugar
- 1 tsp chopped dill, plus extra to serve (optional)
To serve
- 4 tbsp crème fraîche
- 2 heaped tsp creamed horseradish
- 150–200²µ/5½´Ç³ú–7´Ç³ú smoked salmon or trout
- lemon wedges
Method
Cut the potatoes into chunks and cook in a pan of salted water until tender. Drain and allow to air dry for a minute or two.
Mash until lump free, stir in the butter and when it has melted, stir in the spring onions and flour. Season with salt and pepper, then leave the mash until it’s cool enough to handle.
Put half of the mixture onto a floured board and roll it into a disc about 20–25cm/9-10in in diameter.
Cut into quarters and, using a fish slice, transfer these to a dry frying pan set over a medium heat – the idea is to toast the scones rather than fry them. Cook for 3–4 minutes per side until golden, then remove and keep warm. Repeat with the remaining mixture.
To make the beetroot salad, finely slice each vegetable for the salad separately, preferably on a mandolin. Put them in a bowl, mix gently and dress with the cider vinegar, oil, sugar and chopped dill.
In a separate bowl combine the crème fraiche and horseradish, then season with salt and pepper.
Serve two tattie scones on each plate, then top with the salad and a dollop of the crème fraiche mixture. Add slices of smoked salmon or trout, a few fennel fronds or dill, if using, and lemon wedges.