Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

kg

floury potatoes

100

g

butter, unsalted

1

 

egg

5

 

egg yolks

2.5

dl

water

150

g

butter, unsalted

125

g

sifted flour

4

 

eggs

 

 

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.

Previous page