Use your loaf with these recipes and the best of Irwin’s traditional breads
What you'll need
4 Irwin’s Potato Farls
1 tbsp light olive oil
1 red or white onion, cut into fine wedges
Half a tsp sugar
Good pinch chilli powder (or paprika if you don’t want it too hot)
25g butter, softened
4 large slices smoked salmon
4 tbsp crème fraiche
Salt and coarse ground black pepper
Fresh whole chives, to garnish
Heat the oil in a frying pan over a high heat. Add the onion wedges with the sugar, chilli powder or paprika and season to taste. Stir-fry for two-three minutes until the onions are tender, but still have a little bite. Drain on kitchen paper.
Preheat the grill to high. For impressive presentation, stamp out the potato farls into rounds with a 10cm 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 buttered Irwin’s potato farls. Place each one in the centre of a warmed serving plate and add a dollop of the crème fraiche.
Season with some pepper and scatter over the onions, then garnish with the chives to serve.