Waffles with Salmon

Ingredients

• 200 g waxy potatoes (3 medium waxy potatoes)
• Salt
• 10 g Dill (0.5 bunch)
• 10 g parsley (0.5 bunch)
• 80 g Arugula (1 bunch)
• 1 cucumber
• 1 bulb fennel
• 1 Red Onion
• Pepper
• 0.5 lemon (juice and zest)
• 1 tsp Olive oil
• 200 g Whole Wheat Flour
• 1.5 tsp Baking Powder
• 2 Eggs
• 2 tbsp Rapeseed oil
• 250 ml milk (1.5% fat)
• 250 g smoked salmon (slices)

Instructions

1. 1.

   Wash potatoes and boil in salted water for 25–30 minutes.

2. 2.

   Meanwhile wash herbs, pat dry and chop. Wash arugula and pat dry. Slice cucumber into thin strips with a mandoline, discarding the watery interior. Clean, halve, trim core of fennel and shave into fine slices. Peel onion and cut into thin rings.

3. 3.

   Mix cucumber, fennel, onion, and parsley in a bowl. Season with salt, pepper, lemon juice, and olive oil.

4. 4.

   Drain potatoes, let steam for 5 minutes, peel, and press through a potato masher. Mix flour with baking powder and a pinch of salt; whisk together eggs, rapeseed oil, dill, lemon zest, and milk until smooth. Fold in the mashed potatoes.

5. 5.

   Preheat a greased waffle iron. Pour 2–3 tbsp batter onto the iron and cook until about eight golden waffles are ready. Arrange waffles on a plate with salmon slices and cucumber‑fennel salad, garnish with arugula.