POTATO WAFFLES WITH CARROT-SALMON & DILL DIP
This dish is perfect for the next brunch! Savoury waffles with delicious dip and homemade lax are a wonderful combination for a nutritious and tasty meal.
Ingredients
For the waffles:
- 400 g potatoes
- 75 g flour
- 100 ml plantbased milk we used soy milk
- 50 g vegan grated cheese
- salt, pepper and nutmeg to taste
For the "salmon":
- 2 large carrots
- 1 tbsp olive oil
- 2 tsp liquid smoke
- ½ tsp salt
- ½ tsp rice vinegar
For the dill dip:
- 500 g vegan skyr yogurt
- 2 tsp vegan mayonnaise
- 1 bunch dill
- 1 bunch chives
- salt and pepper to taste
Instructions
- Wash carrots and cut lengthwise into thin slices with a peeler.
- Cover carrots completely with boiling water in a bowl and let sit for 10 minutes until soft.
- Mix ingredients for marinade and place in a sealable container with carrot slices and shake well.
- Place in the refrigerator to chill.
- Mix all ingredients for the dill dip and season with salt and pepper.
- Chill the dip in the refrigerator as well and let it soak through.
- Peel potatoes, cut into small pieces and boil until cooked through.
- Mash roughly with a potato masher and add the milk.
- Gradually add the flour and stir in the remaining ingredients.
- Heat the waffle iron and grease well.
- Bake the potato waffle batter for about 8-10 minutes.
- Serving suggestion: place a waffle on the plate, put a spoonful of dip on the waffle and place the salmon on top. Garnish with dill and enjoy!