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Glasgow potato scones with best scrambled egg and smoked salmon
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Total Time:
35 minutes
35 minutes
Delicious Scottish potato scones served with fresh salmon from the north.
Ingredients:
- 500 g flour potatoes skins on
- 100 g plain flour
- 1 small bunch fresh chives
- 2 small knobs unsalted butter
- ½ level teaspoon baking powder
- 5 large free-range eggs
- 200 g good-quality smoked salmon from sustainable sources, ask your fishmonger
- a few pinches watercress washed, to serve
- extra virgin olive oil
- 1 lemon cut into wedges, to serve
Instructions:
- - Dice the potatoes into 2.5cm chunks and boil in salted water for 7 minutes until tender. Drain, cool, then return to the pan and mix with flour. Lightly mash, then add chives, butter, baking powder, and optional cheese. Season, combine with your hands, taste, and adjust seasoning. Divide into 4 balls, dust with flour. - Heat olive oil in a large frying pan over medium heat. Flatten the potato balls to 2cm thickness and cook for 10 minutes, turning until golden on both sides. - Beat and season the eggs. Remove potato scones from the pan, add butter, then pour in the eggs. Cook gently, sweeping the cooked egg layers with a spatula to create a creamy texture. Remove from heat while eggs are still slightly undercooked. - Serve the scrambled eggs over the potato scones and top with smoked salmon, watercress, and a drizzle of olive oil. Garnish with lemon wedges.