Todayõs special

Make a batch of these Irish potato scones for a special Mother’s Day brunch

Potato scones with smoked salmon & soured cream

SERVES 2 PREP 20 mins COOK 35 mins EASY

1 large Maris Piper potato (about

225g), quartered

2 tbsp unsalted butter, plus extra

for frying

60g plain flour, plus extra

for dusting

½ tsp baking powder vegetable oil, for frying 100g smoked salmon or trout 60g soured cream

1 tbsp finely chopped chives

1 Bring a small pan of water to the boil and simmer the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return the potatoes to the pan and mash with the butter. Stir in the flour, baking powder, 1/2 tsp salt and a good grinding of black pepper.

2 Tip the potato mixture onto a lightly floured work surface and press into a circle roughly 15cm wide and about 1cm thick, then cut into four wedges.

3 Heat a splash of oil and a knob of butter in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.

4 Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.

PER SERVING 489 kcals • fat 27g • saturates 14g • carbs 42g • sugars 3g • fibre 3g • protein 19g

• salt 2.6g