- SMOKED SALMON AND CREAMY CABBAGE ON A POTATO SCONE Serves 4 8 oz Spence Smoked Salmon, cut into strips chopped fresh parsley, to serve For the potato scones: 8 oz potatoes 2 oz butter, plus extra for greasing and spreading salt and fresh ground pepper 2 oz plain flour For the cabbage: ½ green cabbage, finely shredded 2 oz butter 1 garlic clove, crushed 4 oz heavy cream   Scones: Peel potatoes and boil in salted water for 20 minutes or until tender.  Drain well, return them to the pan and toss them around over the heat to dry them out a bit more.  Mash or sieve into a bowl. Beat butter, salt and pepper and work in the flour to make a soft dough.  Turn out on to a floured board, divide in two and lightly kneed each half into a smooth ball.  Roll each ball out into a circle about ¼ inch thick and cut each circle into four.  Prick well with a fork. Heat a heavy frying pan or griddle, wipe with butter and cook four of the scones on each side for 3 minutes until golden brown and firm.  Repeat with the remaining four.  Keep warm, wrapped in a clean tea towel. Blanche the cabbage in a frying pan of boiling salted water, then drain well. Heat the butter in a sauté pan and add garlic, cook for 1 minute, then add the cream and bring to a boil.  Toss in the cabbage, season well and stir-fry for 2-3 minutes until the cabbage is glazed with the cream and still very slightly crisp.  Butter the scones. To serve, place a hot buttered scone on each plate.  Stir the smoked salmon into the cabbage and spoon over he scones.  Top with another scone, scatter with chopped parsley and serve. -