Potato Waffle with Crème Fraîche and Smoked Salmon
What’s better than classic Belgian waffles for brunch? Crispy potato waffles! Like a cross between potato pancakes and regular waffles, they’re fun and delicious—and will satisfy gluten-free diners as well. Here we finish the waffles with savory ingredients, including smoked salmon, cucumber and crème fraîche, but choose whatever toppings you’d like; caviar in place of the salmon makes a particularly elegant presentation. And feel free to riff on our basic recipe with your favorite add-ins, such as spices, herbs or cheese—just stir them in with the potatoes, salt and pepper.
Ingredients:
- 2 lb. (1 kg) thawed frozen shredded potato puffs (about 8 cups)
- Kosher salt and freshly ground pepper
- 1/2 cup (4 oz./125 g) crème fraîche
- 12 thin slices smoked salmon
- Cucumber slices, fresh dill sprigs and lemon slices for serving
Directions:
Preheat a 2-waffle waffle maker on high heat for 10 to 15 minutes according to the manufacturer’s instructions. Grease the waffle maker with nonstick cooking spray. Preheat an oven to 200°F (95°C).
Meanwhile, in a medium bowl, toss the potato puffs with 1 tsp. salt and pepper, to taste.
Spread about 2 cups of the potatoes over the preheated waffle maker and sprinkle with salt. Close the lid and cook for 5 minutes according to the manufacturer’s instructions. Open the waffle maker and fill in any holes in the waffle with more potatoes, breaking them into pieces if needed. Close the lid and cook until the waffle is golden and crispy, about 10 minutes more. Transfer the waffle to a nonstick baking sheet and keep warm in the oven while you cook the remaining potatoes.
To serve, top the waffles with the crème fraîche, smoked salmon, cucumber slices, dill sprigs, a squeeze of lemon juice and a few grindings of pepper. Serve immediately. Serves 4.
Williams Sonoma Test Kitchen
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