Name: Tattie Scones With Smoked Salmon And Beetroot, Radish And Fennel Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 500g floury potatoes, such as maris piper or king edward, peeled and cut into chunks; 25g unsalted butter; 2 spring onions, finely sliced; 100-150g self-raising flour, plus extra to dust; 4 tbsp crème fraîche; 2 heaped tsp creamed horseradish; 150-200g smoked salmon or trout; Lemon wedges to serve; For the salad; 1 small raw beetroot, peeled; 4 radishes, trimmed; 1 small fennel bulb, trimmed; 2 tbsp cider vinegar; 1 tbsp olive oil; 1 heaped tsp soft brown sugar; 1 tsp chopped dill, plus extra fronds to garnish

VMG Recipes

Tattie scones with smoked salmon and beetroot, radish and fennel salad-Recipe_B