Potato waffles & gravlax

Potato waffles & gravlax

By
From
The New Nordic
Makes
4 thick waffles depending on the size of your waffle maker
Photographer
Simon Bajada

While Belgium may hold the European claim to waffles, there is no doubting their place in Nordic cuisine, especially when you consider the age of some of the cast-iron waffle makers around. The waffle dough in this recipe uses potatoes, providing a hearty savoury twist on the classic waffle that is usually served sweet. If you don’t have a waffle maker, you could cook these like pancakes in a frying pan.

Ingredients

Quantity Ingredient
250g Gravlax, juniper & mustard seeds, thinly sliced
200g sour cream
1/2 red onion, thinly sliced, cured for 10 minutes in 1 teaspoon caster sugar and the juice of 1/2 lemon
1 lemon, cut into wedges

Waffles

Quantity Ingredient
250g potatoes, peeled
25g salted butter, melted
60g plain flour
2 eggs
pinch white pepper
1 tablespoon chopped dill
a few sprigs chopped dill, to garnish
1/2 teaspoon salt

Method

  1. To make the waffles, boil the potatoes in a large saucepan of salted water for 12–15 minutes, until soft. Drain well, and allow to cool and dry out. For best results, put the potatoes through a ricer; alternatively, use a masher. Season to taste, then set aside and allow to cool.
  2. In a large mixing bowl, combine the mashed potatoes with the melted butter, flour, eggs, white pepper, chopped dill and salt. Combine to form a wet dough similar to a thick pancake batter. Preheat the waffle maker.
  3. Depending on the size of your waffle maker, spoon in an appropriate amount of mixture and cook for about 1 minute on each side, until golden brown at the edges.
  4. Serve the waffles topped with gravlax, sour cream and red onion, with the lemon wedges to squeeze over, and some dill sprigs, to garnish.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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