Potato scones with smoked salmon & soured cream

• Maris Piper potato↗1 large

  (about 225g), quartered

• unsalted butter↗2 tbsp tbsp

  plus extra for frying

• plain flour↗60g g

  plus extra for dusting

• baking powder↗½ tsp tsp
• vegetable oil↗

  for frying

• smoked salmon↗100g g

  or trout

• soured cream↗60g g
• chives1 tbsp finely chopped tbsp

  finely chopped

Step-by-step instructions

1. 1

   Bring a small pan of water to the boil and simmer the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return the potatoes to the pan and mash with the butter. Stir in the flour, baking powder, ½ tsp salt and a good grinding of black pepper.

2. 2

   Tip the potato mixture onto a lightly floured work surface and press into a circle roughly 15cm wide and about 1cm thick, then cut into four wedges.

3. 3

   Heat a splash of oil and a knob of butter in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.

4. 4

   Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.