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Potato Waffles with Smoked Trout

Servings:
8
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Chef notes

Finished with slices of smoked trout, creme fraiche and roe, these waffles are an impressive way to serve the breakfast staple.

Ingredients

  • 2 medium Yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1 1/2 teaspoons coarse salt, more as needed
  • 1 cup whole milk
  • 1 teaspoon granulated sugar
  • 1 teaspoon active dry yeast
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 2 large eggs, separated
  • 1 cup sour cream
  • 8 tablespoons unsalted butter, melted, plus more for waffle iron
  • Creme fraiche or sour cream, for serving
  • Smoked trout, for serving
  • Trout or salmon roe, for serving
  • Lemon wedges, for serving

Preparation

Boil potatoes in a medium saucepan of salted water until tender, about 8 minutes. Drain and mash with a fork or potato masher. Let cool.

Heat milk in a small saucepan or the microwave until warm to the touch but not hot. Sprinkle in yeast and sugar and let sit until foamy, about 5 minutes.

Stir together flour, sugar, baking soda, baking powder and salt. In a large bowl, whisk egg yolks, sour cream and butter. Whisk in milk mixture and then add dry ingredients. Stir in mashed potatoes. Let batter sit for 30 minutes at room temperature.

In bowl of a standing mixer, beat egg whites on high speed until stiff. Fold into batter.

Preheat waffle iron. Using a pastry brush or paper towel, lightly coat iron with butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200 degree oven until ready to serve.

Serve warm topped with creme fraiche, smoked trout pieces, and salmon roe with lemon wedges on the side.