Potato waffles with turkey breast

Ingredients

• 800 g waxy potatoes
• 2 egg yolks
• 3 tsp potato starch (depending on potato variety)
• Salt
• Nutmeg (freshly grated)
• vegetable oil
• 300 g turkey breast fillet (ready to cook, skinless)
• Cayenne pepper
• 0.25 Cucumber
• 6 Cherry tomatoes
• 0.5 lettuce heart
• 0.5 bunch arugula
• 200 g plain yogurt
• 80 g cream cheese (plain)
• pepper (ground)
• 1 splash Lemon juice
• 30 g fresh horseradish
• chives (for garnish)

Instructions

1. 1.

   Peel and grate the potatoes. Wrap in a damp kitchen towel and squeeze out excess moisture. Let the potato juice sit briefly, then drain so that the released starch remains at the bottom of the bowl. Mix grated potatoes with egg yolks and potato starch, seasoning with salt and nutmeg.

2. 2.

   Preheat the waffle iron, lightly oil it, and bake successive golden waffles. Keep warm in an oven at 80°C (160°F) on both top and bottom heat.

3. 3.

   Wash the meat, pat dry, slice into thin small pieces, season with salt and cayenne pepper, and sear in a hot pan with oil until browned all around.

4. 4.

   Wash the vegetables, slice cucumbers and tomatoes thinly, and toss lettuce leaves dry.

5. 5.

   For the salad cream whisk yogurt with cream cheese, seasoning with salt, pepper, and lemon juice. Grate horseradish, mix it in, and taste again.

6. 6.

   Arrange waffles on a plate, top with some lettuce leaves, cucumber and tomato slices, and turkey breast slices, garnishing each with a dollop of horseradish cream and chive sprigs before serving.