This was SOOOO good, and worth planting an herb garden. It's very quick to put together.
POTATO-CHIVE WAFFLES WITH SMOKED SALMON, CAPERS AND CRÈME FRAÎCHE
from Vegetable Harvest by Patricia Wells.
Serves 4.
Equipment: A waffle iron; a box grater
1/4 cup finely minced chives
2 large eggs
1 large egg white
1/2 cup crème fraîche, plus more for serving
1/2 tsp. fine sea salt
1 pound firm baking potatoes, such as Russet
4 slices smoked salmon
2 Tbs. capers, drained
Several fresh dill fronds
Preheat the waffle iron.
Combine the chives, eggs, egg white, 1/2 cup crème fraîche, and the salt. Stir to blend
Peel the potatoes, but do not rinse. Using the large holes of the grater, grate the potatoes onto a plate. Squeeze the potatoes with your hands to remove as much liquid as possible. Transfer the grated potatoes to the bowl of crème fraîche and eggs and stir to blend thoroughly.
Using a large spoon, drop half the batter onto the waffle iron. Cook according to the manufacurer's instructions. Repeat with the remaining batter.
To serve, place half a waffle on each of 4 dinner plates. Drape a slice of smoked salmon on top of the waffle. Sprinkle with capers and arrange a few dill fronds on top of the salmon. Place a dollop of crème fraîche alongside. Serve.
(Notes: I misread and put the cream right onto the salmon. I'll keep doing that.
My waffle iron makes 4 6-inch squares at a time. I was trying for rounds, so I put a dollop of batter in each quarter, twice, and got 8 irregular hardware-clothish shards. Next time I'll just use all the batter to make 4 squares, one per person. I'm sure the batter might make nice pancakes if I really needed small rounds.
The batter was a little runny, so next time I will also squeeze the potatoes in a towel to get out all moisture possible.
No matter, it was fantastic!)
POTATO-CHIVE WAFFLES WITH SMOKED SALMON, CAPERS AND CRÈME FRAÎCHE
from Vegetable Harvest by Patricia Wells.
Serves 4.
Equipment: A waffle iron; a box grater
1/4 cup finely minced chives
2 large eggs
1 large egg white
1/2 cup crème fraîche, plus more for serving
1/2 tsp. fine sea salt
1 pound firm baking potatoes, such as Russet
4 slices smoked salmon
2 Tbs. capers, drained
Several fresh dill fronds
Preheat the waffle iron.
Combine the chives, eggs, egg white, 1/2 cup crème fraîche, and the salt. Stir to blend
Peel the potatoes, but do not rinse. Using the large holes of the grater, grate the potatoes onto a plate. Squeeze the potatoes with your hands to remove as much liquid as possible. Transfer the grated potatoes to the bowl of crème fraîche and eggs and stir to blend thoroughly.
Using a large spoon, drop half the batter onto the waffle iron. Cook according to the manufacurer's instructions. Repeat with the remaining batter.
To serve, place half a waffle on each of 4 dinner plates. Drape a slice of smoked salmon on top of the waffle. Sprinkle with capers and arrange a few dill fronds on top of the salmon. Place a dollop of crème fraîche alongside. Serve.
(Notes: I misread and put the cream right onto the salmon. I'll keep doing that.
My waffle iron makes 4 6-inch squares at a time. I was trying for rounds, so I put a dollop of batter in each quarter, twice, and got 8 irregular hardware-clothish shards. Next time I'll just use all the batter to make 4 squares, one per person. I'm sure the batter might make nice pancakes if I really needed small rounds.
The batter was a little runny, so next time I will also squeeze the potatoes in a towel to get out all moisture possible.
No matter, it was fantastic!)