You will need
2 medium/large potatoes (± 300 – 350 g), peeled
2 T (30 ml) butter
1 t (5 ml) Ina Paarman’s Potato Spice
¼ cup (60 ml) milk, warmed
1 cup (120 g) flour
1 ½ t (7.5 ml) baking powder
1 t (5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
3 T (45 ml) butter
2 eggs, separated
1 ¼ cups (310 ml) full cream milk
250 g cream cheese or creamed cottage cheese
200 g smoked salmon trout ribbons
2 lemons, see Tip
1 small bunch chives
freshly ground black pepper
Tip for Lemon Cheeks
From our Chef Carmen: Before cutting the lemon, roll it on the work surface to release the oil in the skin and juice inside. Cut off the cheeks of the lemon and serve on the side to squeeze over salmon.
Boil the potatoes until soft.
Drain and mash with butter, Potato Spice and warmed milk to get a soft mash.
Sift the flour, baking powder and Lemon & Black Pepper Seasoning together in a mixing bowl.
Rub in the butter (or cut it in with a pastry blender or knife), until the mixture resembles coarse breadcrumbs.
Make a hollow in the flour mix, add the egg yolks (the whites go into a spotlessly clean glass bowl), the milk and mashed potatoes.
Stir until evenly blended to form a batter.
Preheat oven to 120°C. Heat the waffle iron and brush with oil.
Whisk the egg whites until soft peak stage and gently fold into the waffle batter.
Spoon + – ¾ cup (180 ml) waffle batter over heated waffle plate.
Close the lid and cook waffles until crisp and golden brown. Keep cooked waffles warm in the oven while finishing off the rest.
Top waffles with softened cream cheese, salmon ribbons, lemon slices, chives and freshly ground black pepper.