John Myers
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Potato Waffles with Smoked Salmon
The perfect potato waffles with smoked salmon recipe with a picture and simple step-by-step instructions.
potato waffles
- 250 ml Milk
- 21 g Yeast fresh
- 1 pinch Sugar
- 400 g Floury potatoes
- 50 g Butter
- 150 g Crème légère
- 3 Eggs
- 150 g Flour
smoked salmon
- 100 g Creme fraiche Cheese
- Whipped cream
- Lime juice
- 0,5 bunch Dill
- 200 g Smoked salmon
- Salt
- Pepper
- Sugar
- Warm the milk lukewarm, crumble in the yeast and stir with the sugar until smooth. Then cover and let rise for 20 minutes in a warm place.
- Peel the potatoes and cook them in salted water for about 15-20 minutes. Drain the water and let the potatoes evaporate briefly. Then press through a press or chop with a pounder (potatoes should still be hot).
- Heat the butter in a saucepan and let it brown lightly. Then add the crème légère, eggs and the mashed potatoes to the milk and mix everything into a batter. Add enough flour to make the dough thick and thick. Cover the bowl and let the dough rise in a warm place for another 20 minutes. Finally stir the dough again and lightly salt it.
- Bake the batter in a lightly greased waffle iron over medium heat to make golden yellow waffles.
- Mix the crème fraîche with the lime juice and dill. Season to taste with salt, pepper and sugar.
- Arrange the potato waffles together with the smoked salmon slices and add some dip.
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