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