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Herby Potato Waffles with Hot Smoked Salmon & Pickled Vegetables

28th September 2018 By Louise Leave a Comment

Herby Potato Waffle with Hot Smoked Salmon, Yogurt and Pickled Vegetables

Herby Potato Waffle with Hot Smoked Salmon, Yogurt and Pickled Vegetables

You probably wouldn’t believe me if I said I preferred savoury over sweet but it’s true. Don’t get me wrong I like the occasional sweet treat but savoury is my taste of choice. This weekend brunch recipe will definitely set you up for a days activities.

Waffles are an institution in both Norway and Sweden, thinner than the Belgium variety and normally heart shaped and considered a real treat at Fika time or after a few hours walking or a cycle ride on a Sunday morning. There’s even a day dedicated to eating even more of them, March 25th is a landmark in the Swedish and Norwegian calendar as it marks Våffeldagen (Waffle Day).

There are numerous topping options but the most common is lingonberry jam with whipped cream. Traditional waffle ingredients include, milk, eggs, flour, baking powder and butter, basically pancake ingredients. These items are generally always in your store cupboard or fridge and therefore a fabulous standby meal. Topped with a mass of roasted vegetables and a generous spoonful of Greek yoghurt makes for a substantial healthy meal.

Potato waffles are also a good way of using up any leftover cooked potatoes.  Mashed and then a little flour and egg added makes a perfect meal option.  Grilled crispy streaky bacon and roasted cherry tomatoes with a few mushrooms is another great savoury topping idea for brunch.

*If you are coeliac you can substitute the wheat flour with corn or potato flour.

Herby Potato Waffles
Print Recipe

Herby Potato Waffles with Hot Smoked Salmon & Pickled Vegetables

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: Swedish
Servings: 4
Author: Louise

Ingredients

  • 500 g potatoes I used marfona
  • 4 Tbls Plain flour
  • 2 medium Eggs, free range
  • 2 Tbls Dill chopped
  • 2 Tbls Parsley chopped
  • Salt & pepper
  • 2 Fillets of hot smoked salmon
  • 4 Tbls Greek yogurt
  • 1 1/2 Tbls Caster sugar
  • 3 Tbls Water
  • 2 Tbls Apple cider or white wine vinegar
  • 1/2 a small red onion peeled, thinly sliced
  • 12-15 Cucumber sliced thinly
  • Dill

Instructions

  • Begin by boiling the potatoes in their skins.  When they're cooked through, drain and leave for 10-15 minutes to cool a little.
  • Take the sliced onion and cucumber and place into a non reactive bowl. Add the vinegar, water, sugar and 1/4 teaspoon of sea salt. stir and leave for approximately 20 minutes before using.
  • Peel the skins from the potatoes and mash, if you a potato rice this will do the job perfectly.  When the mashed potato is cool add the eggs and flour along with the herbs and season.  Have your waffle maker ready and proceed to make four waffles.  Keep warm in the oven.
  • Place the waffles on warm plates and flake the salmon on top of each waffle.  Add a dollop of Greek yogurt and then the pickled vegetables, finally top with a sprig of dill. Serve

Notes

*If you are coeliac you can substitute the wheat flour with corn or potato flour.

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Filed Under: Breakfast, Brunch, Fish, Gluten-Free, Pickling, Snacks Tagged With: hot smoked salmon, potato waffle, scandinavian flavours

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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Instagram post 2197822074559386108_3121393103 ✨Good morning✨𝙂𝙡𝙖𝙙 𝙇𝙪𝙘𝙞𝙖✨

Freshly baked Lussekatter Saffron Buns for breakfast today☕️ I’m breaking with tradition this year and I’ve added cardamom to the sweet enriched dough,brushed with a little melted butter & dusted with sugar. ✨
If you’d like to bake these delicious buns you can search in my blog archive for ‘Lussekatter’ and if you fancy a glass of something warm, fruity and alcoholic later in the day there’s a glögg recipe too.
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My biggest festive bake so far - 45 saffron buns, 35 Cardamom buns, 35 Cookie bags, 22 loaves of Organic rye bread, countless bags of Swedish crispbread, amongst other festive treats, one of which was a white chocolate and lingonberry kladdkaka (sold it all in a flash)- a squidgy, scrumptious cake that’s very popular in Sweden.  Lingonberries are not readily available here so I thought I’d share the recipe with you using cranberries.  The tart cranberries counter the sweet chocolate perfectly. 🌟𝙍𝙚𝙘𝙞𝙥𝙚 𝙛𝙤𝙧 𝙩𝙝𝙞𝙨 𝙒𝙝𝙞𝙩𝙚 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 & 𝘾𝙧𝙖𝙣𝙗𝙚𝙧𝙧𝙮 𝙆𝙡𝙖𝙙𝙙𝙠𝙖𝙠𝙖 𝙞𝙨 𝙤𝙣 𝙩𝙝𝙚 𝙗𝙡𝙤𝙜🌟

White Chocolate & Cranberry Kladdkaka.
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2 large eggs, room temperature 
180g caster sugar
110g butter
170g white chocolate, chopped
160g plain flour
Zest of a lemon
75g cranberries or blueberries
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1. Oven 190C fan, grease a 20cm loose bottom tin and line the bottom with parchment paper. 
2. Whisk the eggs and sugar until light and fluffy. 
3. Melt the butter in a saucepan on a low heat then remove from heat.  Stir in the chopped chocolate and stir until it melts, pour into a mixing bowl, now whisk in the egg mixture to the melted chocolate, it will thicken as you whisk.
4. Sift the flour and add the lemon zest and then fold into the white chocolate batter.
5. Pour the batter into the tin and smooth out and then sprinkle over the berries, pushing them into the batter.
6. Bake the cake for about 20-22 minutes or until it’s golden at the edges but still wobbly in the centre.  Remove from the oven and allow to cool before removing from the tin. Dust with icing sugar. Serve with whipped cream. .
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❄️Freezes well. Defrost and serve at room temperature.
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#kladdkaka
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I’ve met some great people here on Instagram, like minded and with a questionable sense of humour 😉is Steve from @bruun.uk now a firm friend. A little while back we met up for a Christmas photo shoot. 
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