Recipe courtesy of Deborah Fabricant
Smoked Salmon with Dilled Potato Waffles
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 618
- Total Fat
- 40
- Saturated Fat
- 13
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 26
- Cholesterol
- 215
- Sodium
- 1326
Ingredients
Sour Cream-Dill Dressing:
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 teaspoons grated onion
1 teaspoon grated lemon zest
2 hard-boiled eggs, peeled and chopped
2 teaspoons minced fresh parsley
Salt and freshly ground black pepper, to taste
1 teaspoon freshly squeezed lemon juice
Waffle Batter:
4 cups mashed potatoes
1/2 cup all-purpose flour, pre-sifted
3 eggs
2 tablespoons fresh dill, chopped
1 teaspoon baking powder
Melted butter, for waffle iron
2 cups (about 16 ounces) smoked salmon, or 2 1/2 cups grilled salmon, flaked
11/2 cups minced whole green onions
6 teaspoons (about 1-ounce) caviar (optional)
Directions
- For sour cream-dill dressing, combine all of the ingredients and mix well. Chill until serving time.
- For waffles, combine all waffle ingredients. It should be the consistency of very thick pancake batter. Preheat a waffle iron and brush the surface with melted butter. Prepare the waffles according to the machine instructions and cook until golden and crisp. Trim to 3 inches in diameter. Repeat with remaining batter. Keep the prepared waffles warm in a 250 degree oven.
- Assembly: Spray the inside of a stack cylinder with vegetable spray and place on a small serving platter. Place a waffle round in the bottom of a cylinder and layer with 1 tablespoon dressing, followed by 1 tablespoon green onions and 11/2 ounces salmon. Repeat twice for each stack, using 3 waffles per stack. Press down on the stack gently but firmly and remove the cylinder. Garnish with a dollop of dressing and a teaspoon of caviar. Sprinkle minced green onions around base of stack and serve.