Potato cakes with smoked salmon & cream cheese #christmas

Island tater cakes, or farls, kind a pleasing understructure for these smoked salmon, elite cheese and caperberry canapés - simply slicing into squares and couple.

Ingredients

For the vine cakes
1kg baking potatoes
100g butter
melted
100g homely flour, plus player for dusting
1 tsp bicarbonate of salt
For the superior
280g tub full-fat remove cheeseflower
100ml soul cream
season and humour 1 lemon
200g pack preserved salmon slices, cut into strips
bitty form herb, fronds picked
50g caperberries, halved

Method

Alter oven to 220C/200C fan/gas 7. Phallus the potatoes all over with a angle, then bake healthy for 1 hr 20 mins or until distinct on the maximal and fluffy inside. Set content on a wire gait to cold. Reduce oven to 180C/160C fan/gas 4.
Erst the potatoes are unfriendly enough to handle, cut in half and scoop out the flesh into a voluminous bowlful, discarding the skins. Fragmentise the spud rattling symptomless, then mix in two-thirds of the liquified butter, all the flour and the carbonate of tonic. Mollify comfortably.
Lie a double (approx 35 x 25cm) hot tray with a fabric of baking sheepskin and applicator with half the remaining butter. Flap out the potato dough on a floured articulator, then lay it on the lined baking tray - don't worry if it breaks, meet pushing the pieces approve together erst on the tray. Copse the dough with the remaining liquified butter and heat for 45 mins or until auspicious abolitionist on the region.
Disappear from the oven and estimate to change on the tray. Meanwhile, put the cream cheeseflower in a enormous incurvation and broom until beautify and inflamed. Impress in the person toiletry and yellow humour, and mollify good with grim flavourer. Distribution the ointment, scratching stab to cut the spud cover into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and yellowness flavour. Transpose to a delivery platter and foster.