Farls With Smoked Trout, Capers, Lemon & Parsley
Extract from Home Made Winter • By Yvette van Boven • Published by Abrams
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Home Made Winter
These Irish farls resemble blinis, but they are made of boiled potatoes instead of buckwheat flour. You can easily prepare the dough and cream cheese topping the night before, so that you’ll only need to fry the farls in the morning. Perfect for brunch. Instead of trout you can of course use any smoked fish, or even smoked meat.
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Lotusburger favorited Farls With Smoked Trout, Capers, Lemon & Parsley
14 Jan 04:10
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08 Dec 16:34
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09 Mar 05:05
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Jenny Makes Stuff! favorited Farls With Smoked Trout, Capers, Lemon & Parsley
06 Mar 14:55
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Risa.Hanae (JapZilla) favorited Farls With Smoked Trout, Capers, Lemon & Parsley
21 Feb 20:54
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Step 1
Boil the potatoes until tender, peel them, then pass them through a potato ricer (or peel and mash with a potato masher). Mix with the self-rising flour and the salt and swiftly knead into a smooth dough. Roll into a sausage shape about 2½ inches (6 cm) thick and wrap in plastic wrap. Place in the refrigerator until ready to use, up to overnight.
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Step 2
In a food processor, process the onion, parsley, lemon zest, and capers until finely minced. Take one half out of the bowl and keep covered in the fridge until ready to use. Add the cream cheese to the other half and pulse briefly to combine. Cover the cream cheese mixture and store it in the fridge. You can do all of this a day in advance.
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Step 3
Unwrap the roll of dough and cut it into ¼-inch (.5-cm) thick slices. They are a little sticky but you can easily handle them with a pancake spatula rinsed in cold water.
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Step 4
Unwrap the roll of dough and cut it into ¼-inch (.5-cm) thick slices. They are a little sticky but you can easily handle them with a pancake spatula rinsed in cold water.
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