John Myers
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Potato Waffles with Salmon & Egg, Cucumber and Dill Quark
The perfect potato waffles with salmon & egg, cucumber and dill quark recipe with a picture and simple step-by-step instructions.
Potato waffles:
- 4 Eggs
- 4 Grated lemon peel
- 1 tsp Sugar
- 1 pinch Salt and tellycherry pepper
- 1 pinch Seasoned salt from my KB
- 200 g Spelled flour type 630
- 200 g Kefir
- Fresh dill
- 1 tsp Baking powder
Egg, cucumber and dill quark:
- 250 g Lowfat quark
- 150 g Cream / sour cream 20% fat
- 3 Boiled eggs
- 2 Pickles
- 1 tbsp Horseradish
- 1 tbsp Mustard
- 1 Sip Pickle brew
- 1 pinch Seasoned salt from my KB
- Fresh dill
Extra:
- 400 g Smoked salmon
Above is missing :-):
- 300 g Potatoes
- 100 g Soft butter
Potato waffles:
- Peel the potatoes and grate them finely. Stir the butter until foamy and gradually add the eggs! Then add the grated potatoes, lemon zest, dill, sugar, salt, pepper and kefir. Mix the flour and baking powder and whip everything together well! Let something go!
Egg, cucumber and dill quark:
- Put the quark and sour cream in a bowl. Finely dice the pickles, peel the eggs and press them through the egg cutter twice! Mix everything well! Then add the pickle stock, mustard, horseradish, dill, garip pepper and seasoned salt.
Potato waffles:
- If necessary, grease the waffle iron and fry the waffle batter in portions according to the desired crispness!
- Arrange potato waffles with quark and salmon and serve! There was also a salad! 🙂
- But also goes well with potato soup, hash …..
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