Potato scones with smoked salmon

Potato scones with smoked salmon

Total: 30 min. | Active: 15 min.
Nutritional value / piece: 125 kcal
, Fat: 6 g
, Carbohydrate: 13 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

100 g waxy potatoes, cooked in their skins, day-old, peeled, finely grated
200 g brown flour
2 tsp baking powder
½ tsp salt
50 g butter, cold, cut into pieces
1 dl milk
1 tsp honey

To shape

a little milk

To serve

30 g crème fraîche
½ bunch chives, finely chopped
100 g smoked salmon, cut into slices
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Utensils

1 cutter (approx. 5 cm in diameter)

How it's done

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Dough

Mix the potatoes, flour, baking powder and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the milk and honey, mix quickly to create a soft dough – do not knead.

To shape

On a lightly floured surface, roll out the dough to approx. 1.5 cm thick, cut out 12 circles (each approx. 5 cm in diameter), place on a baking tray lined with baking paper. Brush the scones with milk.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

To serve

Mix the crème fraîche and chives, serve with the scones along with the smoked salmon.

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