for 2 person

Scone dough

200 g	mealy potatoes, peeled, chopped
	salted water, boiling
1	egg
10 g	butter
1 tsp	dill, finely chopped
60 g	white flour
¼ tsp	baking powder
1 pinch	sea salt

Beetroot puree

150 g	boiled beets, cut into pieces
1 tbsp	olive oil
1	organic lemon, use a little grated zest
1 pinch	cinnamon
2 pinch	sea salt
a little	pepper

Scones

30 g

butter

To serve

60 g	Fine Food Scotland Whisky Salmon
3 tbsp	crème fraîche

How it's done

Scone dough

Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, pass through a food mill into a bowl, allow to cool slightly. Mix the egg, butter and dill into the potato puree. Sieve in the flour and baking powder, season with salt, knead into a smooth dough. Cover and leave to rest at room temperature for approx. 30 mins.

Beetroot puree

Puree the beetroot, oil, lemon zest and cinnamon until smooth, season.

Scones

Roll out the dough to approx. 1 cm thick (approx. 20 cm in diameter), cut into 6 pieces. Heat the butter in a non-stick frying pan, fry the scones for approx. 5 mins. on each side until golden brown.

To serve

Serve the scones with salmon, beetroot puree and crème fraîche. Serve with the remainder of the beetroot puree.

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