Ingredients:
• 1tbsp light olive oil
• 1 red or white onion cut into fine wedges
• ½ tsp sugar
• Good pinch of chilli powder (or paprika if you don’t want it too hot!)
• 4 Potato Farls
• 25g butter, softened
• 4 large slices smoked salmon
• About 4tbsp crème fraiche
• Salt and course ground black pepper
• Fresh whole chives to garnish

Method:
• Heat the oil in a frying pan over a high heat.  Add the onion wedges with the sugar, chilli and season to taste
• Stir fry for 2-3 minutes until the onions are tender but still have a little bite.  Drain on kitchen paper
• Preheat the grill to high.  For an impressive presentation, cut the farls into circles with a 10cm/4in cutter.  Toast on a grill rack until golden brown, turning once and then spread with the butter
• Arrange each slice of smoked salmon into a loose rosette and place on top of the farls
• Place each one in the centre of a warmed plate and add a dollop of the crème fraiche.  Season with some pepper and scatter over the onions, then garnish with the chives and enjoy!

 

Recipe courtesy of Irwin’s