Potato waffles with salmon tartare

Ingredients for 4 servings:

• 4 small leeks
• 1,000 g potatoes
• 8 tbsp Cheddar, grated
• 4 m.-sized eggs
• 5 tbsp cream (30% fat)
• 4 tbsp potato starch
• Salt and pepper, white, from the mill
• 4 tbsp crème fraîche
• 3 tsp Dijon mustard
• 4 spring onions
• 1 bunch dill, fresh
• 1 lime(s)
• 400 g smoked salmon
• Sea salt and black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Finely chop the leek, blanch briefly, and drain. Peel and grate the potatoes, squeeze well, and drain the liquid. Finely chop the salmon. Finely chop the spring onions. Chop the dill. Zest the lime and squeeze out the juice. Combine the leek, potatoes, Cheddar cheese, eggs, cream, and potato starch, and season with salt and pepper. Cook the mixture one after the other in a preheated waffle iron until golden brown. Combine the crème fraîche, mustard, spring onions, dill, lime zest, and juice, stir in the salmon, and season with salt and pepper. Spread the salmon tartare on the waffles and serve.