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

1. 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.

2. 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.

3. 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.

4. 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.

5. Plate up by placing 2 waffles in the centre of the plate, followed salmon, kale and eggs and

finally a tablespoon of salmon caviar.