Potato waffles with smoked salmon and dill cream

Stap 1 /8

*Wash, peel and grate the potatoes (use the side of the grater with the widest notches).

• 600g *Potato

Stap 2 /8

*Place the grated potatoes, grated Gruyère, beaten eggs, milk, cream and oil in a bowl and mix well. Finally, add the flour, baking powder, herbs, salt and pepper and mix one last time.

• 600g *Potato
• 150g *Grated Gruyère cheese
• 2 *Egg
• 120g *Milk
• 120g *Double cream
• 15g *Olive oil
• 100g *Flour
• 1zakje *Baking powder
• 2el *Parsley
• 2el *Chives
• *Salt and pepper

Stap 3 /8

*Preheat your appliance.

Stap 4 /8

*Pour a small ladleful of batter into the centre of each mould on the waffle plate. Do not overfill to avoid overflowing.

Stap 5 /8

*Close the appliance and cook the waffles until golden brown and crispy.

Stap 6 /8

*Repeat the operation with the rest of the batter.

Stap 7 /8

*Mix the cream cheese with the chopped dill, lemon juice and zest in a bowl, season with salt and pepper and stir until smooth.

• 150g *Cream cheese
• 1el *Dill
• 0.5 *Lemon (juice and zest)
• *Salt and pepper

Stap 8 /8

*Serve the waffles with the dill cream and smoked salmon.

• 200g *Smoked salmon