potato waffles

with smoked salmon and creamy buttermilk dressing

  • 350g sebago (starchy) potatoes, peeled and grated 
  • ¼ cup tarragon leaves
  • 1 x quantity basic waffle batter (see method)
  • ½ cup (125ml) buttermilk
  • ¼ cup (60g) crème fraîche 
  • sea salt and cracked black pepper
  • 240g sliced smoked salmon
  • 1 small red onion, thinly sliced
  • ¼ cup (40g) caperberries
  • 2 cups (30g) watercress sprigs
  • finely grated fresh horseradish, to serve
  1. Add the potato and tarragon to the waffle batter and fold to combine. Preheat a lightly greased waffle maker according to manufacturer’s instructions. 
  2. Cook ¾ cup (180ml) of the waffle batter for 7–8 minutes or until golden brown and crisp. Repeat with the remaining batter to make 4 waffles. 
  3. While the waffles are cooking, place the buttermilk, crème fraîche, salt and pepper in a small bowl and mix to combine.
  4. Divide the waffles between serving plates, top with the salmon, onion, caperberries, watercress and horseradish. Drizzle with the dressing to serve. Serves 4.
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