Potato Waffles with Salmon and Wild Herb Salad

Potato waffles topped with smoked salmon and refreshing salad. This recipe is something for any time of the day!

Ingredients

Ingredients
Servings:
Potato Waffles
g
Potatoes
Yellow Onion
Eggs
tbsp
All-Purpose Flour
tsp
Baking Powder
g
Fresh Dill
g
Mozzarella Cheese
grated
Salt & Pepper to taste
Ground Nutmeg
Vegetable Oil
Topping
g
Wild Herb Salad
tbsp
Lemon Juice
tsp
Lemon Zest
tbsp
Olive Oil
tbsp
Honey
g
Smoked Salmon
g
Greek Yoghurt
tsp
Capers
Red Onion

Instructions

Preparing In The Kitchen
  1. For the waffles, peel the potatoes, wash, pat dry and grate very finely. Lightly squeeze to get rid of the excess water. Peel the yellow onion and finely grate as well. Wash the dill, shake dry and pluck off tips from the stems.
  2. In a large bowl, mix the potatoes with the onions, eggs, flour, baking powder and half of the dill. Season with salt, pepper and nutmeg.
  3. Preheat the waffle iron and grease with oil. Successively spread 1 tablespoon of the potato mass in the middle of the waffle iron. Sprinkle with a little cheese and spread 1 additional tablespoon of potato dough on top. Bake for about 6-8 minutes until crispy golden brown.
  4. For the topping, wash the wild herbs and shake dry. In a small bowl, mix the lemon juice, lemon zest, honey and olive oil. Marinate the wild herbs and the rest of the dill with it. Drain the capers. Peel the onion and cut into fine slices.
  5. Brush the waffles with Greek yogurt and top with salmon. Garnish with wild herb salad, capers and red onions.

Preparing In The Kitchen
  1. For the waffles, peel the potatoes, wash, pat dry and grate very finely. Lightly squeeze to get rid of the excess water. Peel the yellow onion and finely grate as well. Wash the dill, shake dry and pluck off tips from the stems.
  2. In a large bowl, mix the potatoes with the onions, eggs, flour, baking powder and half of the dill. Season with salt, pepper and nutmeg.
  3. Preheat the waffle iron and grease with oil. Successively spread 1 tablespoon of the potato mass in the middle of the waffle iron. Sprinkle with a little cheese and spread 1 additional tablespoon of potato dough on top. Bake for about 6-8 minutes until crispy golden brown.
  4. For the topping, wash the wild herbs and shake dry. In a small bowl, mix the lemon juice, lemon zest, honey and olive oil. Marinate the wild herbs and the rest of the dill with it. Drain the capers. Peel the onion and cut into fine slices.
  5. Brush the waffles with Greek yogurt and top with salmon. Garnish with wild herb salad, capers and red onions.

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