John Myers
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Potato and Dill Waffles with Smoked Salmon
The perfect potato and dill waffles with smoked salmon recipe with a picture and simple step-by-step instructions.
waffle dough
- 400 g Boiled potatoes
- 5 piece Eggs
- 130 g Soft butter
- 1 tsp Sugar
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 200 g Flour
- 1 packet Baking powder
- 250 g Creme fraiche Cheese
- 10 g Bio lemon zest
- 1 bunch Dill
Dip
- 250 g Yogurt
- 50 ml Freshly squeezed lemon juice
- 1 pinch Salt
- 1 pinch Pepper
- 5 piece Dill stalks, finely chopped
dressing
- 6 tbsp Virgin olive oil
- 2 tbsp White wine vinegar
- 1 tsp Dijon mustard
- 1 pinch Salt
- 1 pinch Pepper
- 250 g Smoked salmon
- 1 bunch Salad
- 10 piece Edible flowers
- For the waffle batter, first peel the potatoes and cook for 20 minutes. Drain, evaporate and let cool. Mash the soft-boiled potatoes with a masher. Mix the eggs and softened butter in a bowl and stir in the crème fraîche. Wash the dill, pat dry and finely chop. Mix in the potatoes, the dill and the remaining ingredients into the wafer batter and mix everything well with the mixer. Grease the waffle iron and fry a tablespoon full of waffle batter in the waffle iron. Mix all the ingredients together for the dip. Season to taste. For the dressing, put all the ingredients in a screw-top container and shake vigorously until everything is mixed together. Use dressing immediately.
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