Potato waffles with Huon smoked salmon, silky eggs, kale and caviar

Serves 4

20 minutes to cook



Potato waffles

  • 900g peeled and grated potatoes

  • 1 onion, finely grated

  • 1 clove garlic

  • 2 tbsp chopped parsley

  • 4 eggs

  • 2 tbsp grated parmesan


  • 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


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.


Recipes by Neil Perry, Qantas Creative Director - Food, Beverage & Service and Richard Purdue of Rosetta Sydney. Photography by Brent Winstone and styling by Vivien Walsh.