Potato waffles with smoked salmon and dill mayonnaise
30 min
Potato with a twist
Ingredients
- For the potato waffle batter:
- 500 g Multipurpose potatoes
- 2 dl milk
- 100 g butter
- 100 g flour
- 4 eggs
- Pepper and salt, to taste
- 1 tbsp sunflower oil
- For the dill mayonnaise:
- 3 tbsp mayonnaise
- 5 g dill, finely chopped
- 1/4th lemon, rind and juice
- 70 g smoked salmon per person
Preparation method
Step 1
Cook the potatoes according to instructions on the packet. When the potatoes are done, steam them dry. Then rub them through a sieve into a large mixing bowl.
Step 2
Meanwhile, make a choux batter to mix through the warm dry mashed potatoes; Heat the milk and butter in a small saucepan. When this is hot add the flour and stir into a dough ball. Cook the dough ball on low heat for about 2 minutes, then remove the pan from the heat. Let the dough ball cool slightly for 5 minutes. Then stir in the eggs 1 by 1 until the egg is incorporated, then stir in the next egg.
Mix the choux pastry batter into the warm, dry puree. Season the waffle batter with salt and pepper.
Step 3
Heat the waffle iron, grease it lightly with sunflower oil. Spoon the batter onto the iron.
Close the waffle iron, bake the waffles until golden brown. Then carefully spoon them onto an oven dish. The waffles can be eaten immediately. But can also be reheated in the oven if you prefer to eat them at a later time.
Step 4
Make a quick dill mayonnaise by mixing the mayonnaise, chopped dill and zest and juice of half a lemon.
Step 5
If necessary, warm the waffles in the oven at 180 °C for about 3 minutes.
Top the waffle with smoked salmon, spoon some dill mayonnaise on top.
Step 6
Tip: You can mix various herbs and spices through the potato waffle batter.
The potato waffle is also nice to use as a garnish with a main dish, for example with a game dish.
Step 7
Extra requirements: waffle iron, sieve, possibly a baking dish, possibly a piping bag to spread the waffle batter easily on the waffle iron.