Hawkes Farm Potato Scone with Smoked Salmon & Fish Roe

INGREDIENTS

500 g Nicola Potatoes (Peeled)

25 g Butter

125 g Plain Flour

15 g Baking Powder

Fish Roe

Salt and Cracked Pepper

• Place the potatoes in a pot, fill with cold water and season with salt.

• Bring to the boil and drop the temperature to a gentle simmer, cook until tender (+-20 minutes).

• Once cooked drain the potatoes well and process through a mouli or potato ricer.

• Melt in the butter, mix in the flour, baking powder, season with salt and pepper.

• Roll onto a floured surface to a thickness of 1cm, cut out using a cookie cutter (88mm).

• Pan fry the scones in a little butter over medium heat until golden and slightly puffy.

• Serve with smoked salmon, a poached egg & a spoon full of fish roe.

Note: I used lumpfish roe but ocean trout or salmon roe would be a suitable substitute.