Potato waffles with smoked salmon using a Lufthous
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a delightful fusion of crispy and creamy with these potato waffles topped with luxurious smoked salmon. This dish is a whimsical twist on traditional waffles, perfect for brunch or a fancy breakfast that will have your guests swooning. Originating from the heart of Europe, where potatoes reign supreme, these waffles are not just a treat for the taste buds but also a hearty nod to comfort food. The Espelette pepper adds just a hint of warmth, while the Emmental cheese provides a nutty richness that pairs beautifully with the smoky salmon. Fun fact: did you know that the humble potato was once considered a food of the poor, but has since transformed into a gourmet ingredient? So, go ahead and indulge in these waffles that are not only delicious but also steeped in history!
Ingredients
- 400 g Potato
- 200 g Fresh liquid cream
- 70 g Grated emmental
- 50 g Cornflour (maïzena)
- 2 Eggs
- 1 Pinch(es) Espelette pepper
- 1 Teaspoon(s) Salt
- 1 Pinch(es) Pepper
Steps
- Preheat a waffle maker.
- Peel, cut into cubes, and add 400 g of potato in the food processor bowl.
- Add 200 g of fresh liquid cream, 70 g of grated emmental, 50 g of cornflour (maïzena), 2 eggs, 1 pinch(es) of espelette pepper, 1 teaspoon(s) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Pour a small ladle of the mixture into each compartment of the waffle maker.
- Cook for 10 to 12 minutes while monitoring the color.
- Remove the first waffles
- Repeat the process until the dough is fully used up.
- Serve the waffles hot with smoked salmon, a bit of cream, and chopped chives.
