IRWIN'S IRISH POTATO FARLS
Irwin’s or Rankin Selection Potato Farls with smoked salmon and tomato salsa
Serves 4
6 Rankin Selection Potato Farls cut in half, diagonally
8 slices of smoked salmon.
4 tablespoons of soured cream
12 vine-ripened cherry tomatoes
1 teaspoon of olive oil
Salt and freshly ground black pepper.
Chives
Salsa
9oz (250g) vine ripened tomatoes, skinned, deseeded and finely chopped.
½ small red onion, peeled and very finely chopped.
1 handful of coriander leaves, chopped.
1 red chilli, finely chopped.
Juice of ½ a lime.
Salt and freshly ground black pepper.
For the salsa, simply mix all of the prepared ingredients together, add the seasoning and set aside for at least 30 minutes to let the flavours develop.
Place the cherry tomatoes on a baking sheet and drizzle with the olive oil and season with salt and pepper. Place in an oven (Gas mark 4/350oF/180oC) for 10 minutes, until they have softened, but still hold their shape. Remove and set aside.
Lightly toast the Rankin Selection Potato Farls, cut diagonally in half and arrange on the serving plates. Roll the smoked salmon into cigar shapes and thinly shred with a knife into fine strips. Using a fork, twirl the salmon, as you would for spaghetti, until you have a nicely shaped stack. Place on top of the Potato Farls. Drizzle with soured cream, tomato salsa, and serve with the roasted tomatoes. Finish with a few fresh chives.
