POTATO WAFFLES WITH SMOKED TROUT
These savory waffles were inspired by the Solomon Gundy waffles at M. Wells Steakhouse in Long Island City, Queens. It starts with a mashed potato waffle batter, which is baked in a waffle iron until very crisp around the edges. They are then opulently topped with crème fraiche (or sour cream), smoked trout and trout or salmon roe. If you can't find smoked trout, smoked salmon makes a fine substitute. Or try them topped with scrambled or fried eggs. Potato waffles make a terrific savory brunch dish, a light supper, or appetizer before a dinner party - they are unexpected in a festive, delightful way.
Provided by Melissa Clark
Categories breakfast, dinner, appetizer, main course
Time 1h
Yield 8 waffles
Number Of Ingredients 15
Steps:
- Boil potatoes in a medium saucepan of salted water until tender, about 8 minutes. Drain, mash with a fork or potato masher and let cool.
- Heat milk in a small saucepan or the microwave until warm to the touch but not hot. Sprinkle in yeast and sugar and let sit until foamy, about 5 minutes.
- Stir together flour, baking soda, baking powder and 1 1/2 teaspoons salt. In a separate large bowl, whisk egg yolks, sour cream and butter. Whisk milk mixture into egg mixture, then add dry ingredients. Stir in mashed potatoes. Let batter sit for 30 minutes at room temperature.
- In bowl of a standing mixer, beat egg whites on high speed until stiff. Fold into batter.
- Heat waffle iron. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
- Serve warm topped with crème fraîche, smoked trout pieces and salmon roe, with lemon wedges on the side.
Nutrition Facts : @context http, Calories 340, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 12 grams, Sodium 394 milligrams, Sugar 3 grams, TransFat 0 grams
"EVERYTHING" SAVORY POTATO WAFFLES WITH SMOKED SALMON
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the "everything" seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside.
- For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 tablespoon of the "everything" seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine.
- Preheat a waffle iron. Using 1/3 cup batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer's directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they're a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven.
- To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and "everything" seasoning, and garnish with a dill sprig.
SMOKED TROUT, VODKA CREME FRAICHE AND CRISPY POTATOES
Provided by Tyler Florence
Categories appetizer
Time 1h20m
Yield 20 to 25 pieces
Number Of Ingredients 14
Steps:
- Cook the potatoes: Preheat the oven to 350 degrees F. Place the potatoes in a roasting pan and drizzle with olive oil. Season with salt and stir to evenly coat the potatoes. Roast for 30 to 35 minutes, until the potatoes are soft. Remove from the oven and allow to cool slightly. While the potatoes are still warm, gently press down on each one with the back of a pan or the side of a knife so it flattens to about 3/4 inch but stays intact (it's okay if the edges crack a bit, as they will get extra crisp when fried). Heat about 4 inches of canola oil in a heavy pot over medium heat. Once the oil reaches 350 degrees F, fry the crushed potatoes, in batches, for 5 to 6 minutes, until they become golden and crunchy. Drain on paper towels and season with salt.
- Make the vodka creme fraiche: Combine the creme fraiche and vodka in a mixing bowl and whisk vigorously to whip and combine. Season lightly with salt. Refrigerate until ready to use.
- Prepare the toppings: Carefully flake the trout fillets into small bite-size pieces. Fry the shallots: Separate the shallot slices into rings. Lightly dredge the rings in the flour. In a saute pan, heat 1/2 inch of olive oil to 350 degrees F. Fry the shallots for 2 to 3 minutes, until golden brown. Drain on paper towels and immediately season with kosher salt. To assemble, place a small dollop of vodka creme fraiche on each piece of potato and top it with a piece of trout. Garnish with the radish sprouts, chives and fried shallots. Season with fleur de sel and drizzle with a little extra-virgin olive oil.
POTATO WAFFLES
Here's a quick and delicious way to use up those leftover mashed potatoes. You WILL need a waffle iron. These are basically potato pancakes (a.k.a. latkes) but without all the greasy clean-up and calories from pan-frying. I usually serve them with fish or chicken and sauteed apples.
Provided by SuperWifey
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat.
- Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes.
- Preheat a waffle iron according to manufacturer's instructions.
- Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended.
- Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 27.9 g, Cholesterol 110.4 mg, Fat 9 g, Fiber 2.3 g, Protein 6.5 g, SaturatedFat 4.7 g, Sodium 540 mg, Sugar 3 g
SMOKED TROUT CROQUETTES
These bite-size mashed potato croquettes are filled with smoked trout, mozzarella, Parmesan, and chives. Freshly fried, they're just the kind of gooey, salty, and crispy finger food a cocktail party needs. But for easier hosting, the croquettes can be formed up to two days ahead of time before cooking.
Provided by Anna Stockwell
Categories Appetizer Trout Potato Butter Parmesan Chive Horseradish Egg Mozzarella Lemon Deep-Fry Hors D'Oeuvre Fish Christmas Christmas Eve New Year's Eve Entertaining Cocktail Party
Yield Makes about 60
Number Of Ingredients 13
Steps:
- Cover potatoes with cold salted water in a large pot. Bring to a boil over medium, covered, then reduce heat as needed to maintain a simmer until potatoes are tender, 20-30 minutes. Drain and transfer to a large bowl.
- Mash warm potatoes with butter, then stir in Parmesan, chives, horseradish, pepper, 2 beaten eggs, and 1/2 tsp. salt until smooth. Fold in trout and mozzarella. Form potato mixture into about 60 round croquettes (about 2 Tbsp. each).
- Place remaining 2 beaten eggs in a shallow bowl. Place panko in another shallow bowl. Dip 1 croquette into egg, letting excess drip off, then roll in panko to coat. Transfer to a parchment-lined rimmed baking sheet. Repeat with remaining croquettes.
- Pour oil into a large pot to a depth of 4". Heat over medium-high until it sizzles when you toss in a pinch of panko or a deep-fry thermometer registers 350°. Working in batches, fry croquettes, turning occasionally, until golden brown, 4-5 minutes per batch. Transfer to paper towels to drain; season with salt. Serve immediately with lemon wedges alongside.
- Do Ahead: Croquettes can be formed and coated 2 days ahead. Cover and chill on baking sheet.
SMOKED TROUT & POTATO SALAD
My latest favourite potato salad. It's really nice served warm too-that seems to bring the flavour of the smoked trout out more than chilling it does. It's worth taking extra care to remove all the tiny bones from the trout.
Provided by JustJanS
Categories Trout
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the ingredients for the mustard mayonnaise and set aside.
- Boil the potatoes for 10-12 minutes, or until tender, cool and cut in half.
- Mix together with remaining ingredients including the mustard mayonnaise, and serve.
SMOKED TROUT CHOWDER
Provided by Florence Fabricant
Categories dinner, soups and stews, appetizer
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat butter in a large, heavy saucepan. Add leeks and saute until tender but not brown.
- Add potatoes and half the milk. Bring to a simmer, cover and cook until potatoes are very tender, about 30 minutes.
- Using a fork, roughly mash the potatoes, leaving some pieces, then add remaining milk.
- Break the trout into one-inch pieces and add it to the saucepan. As the soup cooks and is stirred, the pieces will become smaller.
- Simmer about 15 minutes. Taste for seasoning and season judiciously with salt and generously with pepper. Stir in the cream if desired.
- Serve at once or reheat before serving and sprinkle chives on top.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 840 milligrams, Sugar 10 grams, TransFat 0 grams
SMOKED TROUT & POTATO WEDGES
No need to cook your fish, potatoes and greens separately - they all go into these easy crunchy wedges
Provided by Jennifer Joyce
Time 40m
Number Of Ingredients 9
Steps:
- Boil potatoes in salted water for 15 mins until tender. Meanwhile, tip the spinach into a large colander in the sink. Drain the potatoes over the spinach so the cooking water wilts it, then spoon the potatoes back into the pan. Mash, stirring in the lemon zest and juice and some seasoning, then fold through the trout flakes, squeezed-out spinach, capers and dill.
- Tip half the breadcrumbs onto a large plate, then tip the potato mixture onto another plate and shape into a large disc. Flip the potato cake onto the crumbs, pressing the remaining crumbs onto the top.
- Heat the grill and pour the oil into a large frying pan. Carefully slide the potato cake into the pan, then cook for 5 mins until the bottom is golden. Now grill for 4-5 mins until the crumbs on top are golden and the cake is hot through. Serve hot with lemon wedges, tartare sauce and a green salad.
Nutrition Facts : Calories 294 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Protein 15 grams protein, Sodium 1.74 milligram of sodium
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