Scottish tattie scones with beetroot puree
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- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 200 gmealy potatoes
- salted water
- 1egg
- 10 gbutter
- 1 tspdill
- 60 gwhite flour
- ¼ tspbaking powder
- 1 pinchsea salt
- 150 gboiled beets
- 1 tbspolive oil
- 1organic lemon
- 1 pinchcinnamon
- 2 pinchessea salt
- a littlepepper
- 30 gbutter
- 60 gsmoked salmon
- 3 tbspcrème fraîche
Instructions
Step 1
Cook the potatoes in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, pass through a food mill into a bowl, allow to cool slightly. Mix the egg, butter and dill into the potato puree. Sieve in the flour and baking powder, season with salt, knead into a smooth dough. Cover and leave to rest at room temperature for approx. 30 mins.Step 2
Puree the beetroot, oil, lemon zest and cinnamon until smooth, season.Step 3
Roll out the dough to approx. 1 cm thick (approx. 20 cm in diameter), cut into 6 pieces. Heat the butter in a non-stick frying pan, fry the scones for approx. 5 mins. on each side until golden brown.Step 4
Serve the scones with salmon, beetroot puree and crème fraîche. Serve with the remainder of the beetroot puree.