Coconut & Vanilla

Potato Waffles with smoked salmon and dill dip

adapted from Kleiner Kuriositätenladen

yields: 3 – 4 portions

Ingredients:

• 400 g boiled potatoes, cooled
• 130 g butter, at room temperature
• 5 eggs
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 200 g flour
• 3/4 tsp baking powder
• 200 g crème fraîche, sour cream or yogurt (no low fat!)

• 200 g greek yogurt
• 200g plain yogurt
• 1/2 bunch fresh dill, finely chopped or 2 tbsp dill, frozen
• sea salt
• black pepper, freshly ground

• 300 g smoked salmon, in slices

Press the potatoes through a potato ricer or squash them with a fork. Stir in the butter and eggs evenly. Stir in the salt, pepper, flour and baking powder. Add the crème fraîche and stir evenly.

Whisk together the greek and plain yogurt with the dill. Season with salt and pepper.

Preheat the oven to 80° C

Preheat the waffle iron and bake the waffles one after another. Adjust the amount of waffle dough to your waffle iron. I need about 3 tbsp dough for 2 Belgian waffles.

Keep the waffles warm in the oven until you baked all of them.

Enjoy with the yogurt dip and smoked salmon!