Potato waffles with Huon smoked salmon, silky eggs, kale and caviar
Ingredients
Potato waffles
900g peeled and grated potatoes
1 onion, finely grated
1 clove garlic
2 tbsp chopped parsley
4 eggs
2 tbsp grated parmesan
Kale
1 tbsp extra virgin olive oil
Handful fresh kale leaves, washed and chopped
Sea salt and pepper
Squeeze of lemon
Silky eggs
1 bsp butter
4 eggs, beaten
1 tbsp crème fraiche
1 tbsp chopped chives
Salt and pepper
To serve
4 slices of Huon cold smoked salmon
2 tablespoons salmon caviar
Method
- For the waffles, place a tea towel in a bowl and add potato. Squeeze tight to remove all liquid. Add remaining waffle ingredients and mix well.
- Preheat a waffle maker, lightly spray with non-stick oil. Place 2 tablespoons of mix in each side and close the lid. Cook until golden brown.
- For the kale, heat up a pan and add the olive oil. Add kale and sauté for about a minute until it begins to wilt. Remove from pan and seat aside. Add a pinch of salt and pepper and a little squeeze of lemon.
- For the eggs, place butter into cold non-stick pan along with eggs. Turn up to medium heat and push the eggs slowly from side to side with a wooden spoon or plastic spatula, lifting and folding. It’s important to cook the eggs slowly, taking 1-2 minutes. Finally add crème fraiche, chives, pinch of salt and pepper. Pile eggs in a clump and set aside.
- Plate up by placing 2 waffles in the centre of the plate, followed salmon, kale and eggs and finally a tablespoon of salmon caviar.
Notes
Love the recipe and want to try it yourself? Our Huon Salmon Epicurean Variety Pack includes Huon cold smoked salmon and salmon caviar, purchase today.
Ingredients
Potato waffles
900g peeled and grated potatoes
1 onion, finely grated
1 clove garlic
2 tbsp chopped parsley
4 eggs
2 tbsp grated parmesan
Kale
1 tbsp extra virgin olive oil
Handful fresh kale leaves, washed and chopped
Sea salt and pepper
Squeeze of lemon
Silky eggs
1 bsp butter
4 eggs, beaten
1 tbsp crème fraiche
1 tbsp chopped chives
Salt and pepper
To serve
4 slices of Huon cold smoked salmon
2 tablespoons salmon caviar
Method
- For the waffles, place a tea towel in a bowl and add potato. Squeeze tight to remove all liquid. Add remaining waffle ingredients and mix well.
- Preheat a waffle maker, lightly spray with non-stick oil. Place 2 tablespoons of mix in each side and close the lid. Cook until golden brown.
- For the kale, heat up a pan and add the olive oil. Add kale and sauté for about a minute until it begins to wilt. Remove from pan and seat aside. Add a pinch of salt and pepper and a little squeeze of lemon.
- For the eggs, place butter into cold non-stick pan along with eggs. Turn up to medium heat and push the eggs slowly from side to side with a wooden spoon or plastic spatula, lifting and folding. It’s important to cook the eggs slowly, taking 1-2 minutes. Finally add crème fraiche, chives, pinch of salt and pepper. Pile eggs in a clump and set aside.
- Plate up by placing 2 waffles in the centre of the plate, followed salmon, kale and eggs and finally a tablespoon of salmon caviar.
Notes
Love the recipe and want to try it yourself? Our Huon Salmon Epicurean Variety Pack includes Huon cold smoked salmon and salmon caviar, purchase today.