Potato Waffles With Smoked Trout Recipe

Name: Potato Waffles With Smoked Trout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium Yukon Gold potatoes (14 ounces), peeled and cut into 1-inch cubes; Coarse salt; 1 cup whole milk; 3 grams active dry yeast (1 teaspoon); 5 grams granulated sugar (1 teaspoon); 250 grams all-purpose flour (2 cups); 5 grams baking soda (1 teaspoon); 7 grams baking powder (1 1/2 teaspoons); 2 large eggs, separated; 1 cup sour cream; 8 tablespoons (1 stick) unsalted butter, melted, plus more for waffle iron; Creme fraiche or more sour cream, for serving; 6 ounces smoked trout, for serving; 2 ounces trout or salmon roe, for serving; Lemon wedges, for serving

Servings: persons

2 medium Yukon Gold potatoes (14 ounces), peeled and cut into 1-inch cubes
Coarse salt
1 cup whole milk
3 grams active dry yeast (1 teaspoon)
5 grams granulated sugar (1 teaspoon)
250 grams all-purpose flour (2 cups)
5 grams baking soda (1 teaspoon)
7 grams baking powder (1 1/2 teaspoons)
2 large eggs, separated
1 cup sour cream
8 tablespoons (1 stick) unsalted butter, melted, plus more for waffle iron
Creme fraiche or more sour cream, for serving
6 ounces smoked trout, for serving
2 ounces trout or salmon roe, for serving
Lemon wedges, for serving

1
Boil potatoes in a medium saucepan of salted water until tender, about 8 minutes.
2
Drain, mash with a fork or potato masher and let cool.
3
Heat milk in a small saucepan or the microwave until warm to the touch but not hot.
4
Sprinkle in yeast and sugar and let sit until foamy, about 5 minutes.
5
Stir together flour, baking soda, baking powder and 1 1/2 teaspoons salt.
6
In a separate large bowl, whisk egg yolks, sour cream and butter.
7
Whisk milk mixture into egg mixture, then add dry ingredients.
8
Stir in mashed potatoes.
9
Let batter sit for 30 minutes at room temperature.
10
In bowl of a standing mixer, beat egg whites on high speed until stiff.
11
Fold into batter.
12
Heat waffle iron.
13
Using a pastry brush or paper towel, lightly coat iron with melted butter.
14
Cook waffles (using about 1/2 cup batter per waffle) until golden and crisp.
15
Butter the iron in between batches as needed.
16
Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.
17
Serve warm topped with creme fraiche, smoked trout pieces and salmon roe, with lemon wedges on the side.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium Yukon Gold potatoes (14 ounces), peeled and cut into 1-inch cubes, Coarse salt, 1 cup whole milk, 3 grams active dry yeast (1 teaspoon), and more.

Yes, Potato Waffles With Smoked Trout falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Waffles With Smoked Trout

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions