Potato waffle with mackerel

A deliciously tasty potato dish based on the classic pommes dauphine. This combination of mashed potato and choux pastry is normally piped and deep-fried, but in this dish we will bake the batter in a waffle iron. We will also add smoked mackerel to the potato batter to create a completely new sensation.

Potato waffle with mackerel

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floury potatoes



butter, unsalted






egg yolks






butter, unsalted



sifted flour






salt, pepper and nutmeg

As needed:


smoked mackerel

Preparation method

  • Boil the potatoes until tender and allow to steam dry.
  • Push them through a potato ricer and mix with the butter, whole egg and egg yolks.
  • Make a choux pastry by bringing the water and butter to the boil. Remove from the heat, stir in the flour and then cook above a low heat. Remove from the heat again, add the eggs one by one and then mix this choux pastry with the mashed potato.
  • Season to taste with salt, pepper and nutmeg and mix in shreds of smoked mackerel to taste.
  • Transfer the mixture to a piping bag with a smooth nozzle.
  • Heat up a waffle iron and pipe small dollops of mash onto it.
  • Close the lid and cook the waffles until golden brown.

Serving suggestions

  • As a garnish with starters, soups or main courses with a legumes, cucumber or tomato component.
  • As a snack. E.g. with dots of crème fraîche and garden cress or other types of cress.
  • As an amuse-bouche, combined, for example, with an avocado mousse or avocado ice cream.

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