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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


  • 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


  • 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


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