Potato waffles with smoked salmon and dill mayonnaise
A festive potato dish! Great to serve as a starter or side dish.
Ingredients:
For the potato waffle batter:
- 500g CêlaVíta potatoes (floury)
- 2 dl milk
- 100 g butter
- 100 g flour
- 4 eggs
- Pepper and salt, to taste
- 1 tbsp sunflower oil
For the dill mayonnaise:
- 3 tbsp mayonnaise
- 5 g dill, finely chopped
- 1/4th lemon, rind and juice
- 70 g smoked salmon per person
Extra needed:
- Waffle iron
- Sieve
- Possibly a baking dish
- Possibly a piping bag to spread the waffle batter easily over the waffle iron
Preparation
Step 1:
Cook the potatoes according to instructions on the packet. When the potatoes are done, steam them dry. Then rub them through a sieve into a large mixing bowl.
Step 2:
Meanwhile, make a choux batter to mix through the warm dry mashed potatoes; Heat the milk and butter in a small saucepan. When this is hot add the flour and stir into a dough ball. Cook the dough ball on low heat for about 2 minutes, then remove the pan from the heat. Let the dough ball cool slightly for 5 minutes. Then stir in the eggs 1 at a time until the egg is incorporated, then stir in the next egg.
Mix the choux pastry batter into the warm, dry puree. Season the waffle batter with salt and pepper.
Stap 3:
Heat the waffle iron, grease it lightly with sunflower oil. Spoon the batter onto the iron.
Close the waffle iron, bake the waffles until golden brown. Then carefully spoon them onto a baking dish. The waffles can be eaten immediately. But can also be reheated in the oven if you prefer to eat them at a later time.
Step 4:
Make a quick dill mayonnaise by mixing the mayonnaise, chopped dill and zest and juice of half a lemon.
Step 5:
If necessary, warm the waffles in the oven at 180 °C for about 3 minutes.
Top the waffle with smoked salmon, spoon some dill mayonnaise on top.
