Scottish tattie scones with beetroot puree - Recipes | fooby.ch

Ingredients

• 60 g white flour
• ¼ tsp baking powder
• 1 eggs
• 40 g butter
• 3 tbsp crème fraîche
• 200 g mealy potatoes
• 150 g boiled beets
• 1 organic lemons
• 60 g Fine Food Scotland Whisky Salmon
• 1 tbsp olive oil
• 1 tsp dill
• 3 pinch sea salt
• 1 pinch cinnamon
• a little pepper