Tattie scones with kiln roast smoked trout

If you had to ask for a list of the top five Scottish foods I think there’s a good chance that tattie scones would sneak in there. They’re the ubiquitous comfort food that no matter what your preference when it comes to a cooked breakfast, these little slices are always ready to soak up any stray yolk or sauce which may be seeking escape. The perfect foil for meat, fish, or egg, the humble potato scone for me is the bass player of the breakfast plate, holding the dish together.

And while those bought from the bakers were always delightful it was the rather odd shaped little ones that my Gran made from leftovers which were always the most highly prized. Therefore on the rare occasion when I have leftover mashed potatoes (can you ever have too many potatoes of an evening?) I like to make my own on the girdle.

  
So when I got a sample of RR Spink kiln roasted smoked trout I decided that tattie scones were the answer. The perfect accompaniment to smoked fish for breakfast. However this delightful fish, hand prepared using traditional techniques in Arbroath required a little more, another dimension on the plate to marry to the sweet smoky richness. The answer was cumin; a common spice alongside potatoes in South Asian cooking and ideal here. Adding half a teaspoon to my scone mix really brought everything together when served alongside a perfectly runny duck egg. A little bit of elegance and spice to start the day never did anyone any harm; move over lorne sausage!

Cumin spiced tattie scones

250g Mashed potatoes (as dry as possible)
50g Plain flour
25g Melted butter
Half teaspoon Cumin seeds dry roasted

1. Mix all the ingredients in a bowl.
2. Roll out half the mix on a floured surface to about half centimetrethickness then slice into four quarters (or cut out in rounds)
3. Heat a girdle (or a buttered frying pan) until you can feel the heat rising and place the scones on top.
4. Turn over after two minutes and cook on the other side. This should be sufficient to warm through.
5. To make this breakfast warm the fish under a low grill, and poach the duck egg and serve with everything warm.

Note: To make standard tattie scones simply omit the cumin seeds

About Graeme

I want to tell the world of the natural larder and eclectic cuisine of Scotland

2 Comments

  1. I never know whether to correct spelling in someone else’s writing. It always feels a bit sad/anal. However ……. floured surface …..

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