Potato Scones with Smoked Salmon and Crème Fraîche

Ingredients:

250g floury potatoes

25g butter

50g plain flour

¼ tsp baking powder

1 egg white

Crème fraiche

Smoked salmon

Pinch salt

Method:

Cut potato into evenly sized pieces.

Boil until just tender. Drain well and mash.

Mix in butter then flour, baking powder and salt.

Whip egg white until soft peaks form.

Fold gently into cooled potato mix.

Heat a non-stick pan and wipe with oil.

Shape potato scone mix into a 3mm disc.

Cook scone until golden on each side.

Remove scone from pan.

Serve immediately with crème fraîche and smoked salmon.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].