Tattie scones with smoked salmon recipe

As featured in episode two of Rick Stein’s Food Stories, this is Rick’s tattie scones with smoked salmon recipe. Very much inspired by his visit to Argyll, this makes the perfect brunch or light supper dish to enjoy at home. You can swap the smoked salmon for trout, if you’d rather. The beetroot, fennel and radish salad is a wonderfully zingy combination that cuts through the richness of the oily fish. You can enjoy this dish on the menu at Rick Stein, Barnes.

Ingredients for Rick’s tattie scones with smoked salmon

SERVES 4

• 500g floury potatoes, such as Maris Pipers or King Edward, peeled and cut into 5cm chunks
• 25g butter
• 2 spring onions, finely sliced
• 100g self raising flour
• salt and pepper

For the beetroot salad

• 1 small beetroot, peeled and finely sliced
• 4 radishes, trimmed and finely sliced
• 1 small fennel bulb, finely sliced
• 1 tbsp chopped fresh dill
• 2 tbsp cider vinegar
• 1 tbsp sunflower oil
• 1 heaped tsp soft brown sugar
• Salt and freshly ground black pepper
• 1 tsp chopped dill
• 4 tbsp crème fraiche
• 2 heaped tsp creamed horseradish
• Salt and pepper.
• 150-200g smoked salmon or trout slices
• Extra dill or fennel fronds to garnish
• Lemon wedges

How to make Rick’s tattie scones with smoked salmon recipe

1. Boil the potatoes in salted water until tender, drain and allow to air dry for a minute or two and mash until lump free, stir in the butter, when melted, stir in the spring onions, flour and salt and pepper. Allow to cool until it’s cool enough to handle.
   
2. Take half of the mixture, turn onto a floured board and roll into a disc about 20-25cm in diameter. Cut into quarters and using a fish slice transfer to a dry frying pan over a medium heat, you are toasting them rather than frying. Cook for 3-4 minutes per side until golden and keep warm. Repeat with the remaining mixture.
   
3. While the scones are cooking, finely slice the vegetables separately preferably on a mandolin, add to a bowl and mix gently and dress with a little cider vinegar mixed with a tbsp oil and brown sugar and a little chipped dill. In a separate bowl combine with crème fraiche, horseradish, and salt and pepper.
   
4. To serve, put two tattie scones on each plate, top with the fennel salad, then a dollop of the sour cream and finally trout slices and a few fronds of dill and serve with lemon wedges.

Happy cooking