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Warm potato waffles, Smoked Trout, Sunnyside egg and Rainbow Trout Pearls

Take your brunch to the next level with Waffles and Pearls!


For the waffle

  • 300g left-over dry mashed potato
  • 2 eggs
  • 120g plain flour
  • 30g melted butter
  • 120mls milk
  • Salt / Pepper / chopped chives

For the smoked trout mixture

  • 100g smoked trout, bones and skin removed
  • Tablespoon crème fraiche
  • Teaspoon Dijon mustard
  • Teaspoon chopped cornichons and capers ( plus a little brine from the jar)
  • Lemon juice to taste
  • Dill and chives
  • 50g Rainbow Trout Roe


For the waffle: In a bowl, use a whisk to combine the mashed potato together with 2 eggs, melted butter and milk. This will be a thin mixture similar to runny pancake batter ( no lumps!) Now whisk in the flour in stages until you have a thick and shiny batter. It should now resemble a thick cake batter. Season with salt, pepper and chopped chives.
Pre-heat your waffle machine and cook until beautifully golden. Keep warm.

For the smoked trout: In a bowl, combine crème fraiche, mustard, cornichons and capers, along with a small amount of the brine. Now fold in the chunks of flaked Trout, herbs and juice of half a lemon. Check for seasoning and adjust as needed.

Fry the egg to your liking, poached and scrambled are just as nice! Season well.

Assemble the warm potato waffle with a generous spoon of Smoked Trout, eggs your way and finish with Rainbow Trout Roe. Drizzle with olive oil and some chopped dill.

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