POTATO WAFFLES WITH SMOKED TROUT

Time: 1 hour

Makes 8 waffles

Ingredients:

2 medium Yukon Gold potatoes (623g), peeled and cut into 1in. cubes Coarse salt 1 cup whole milk 3g active dry yeast (1 tsp) 5g granulated sugar (1 tsp) 250g all-purpose flour (2 cups) 5g baking soda (1 tsp) 7g baking powder (1½ tsp) 2 large eggs, separated 1 cup sour cream 8 Tbsp (1 stick) unsalted butter, melted, plus more for waffle iron Crème fraîche, for serving (or use more sour cream) 170g smoked trout, for serving 56g trout or salmon roe, for serving Lemon wedges, for serving

Preparation:

1. 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. 2. 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. 3. Stir together flour, baking soda, baking powder and 1½ 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. 4. In bowl of a standing mixer, beat egg whites on high speed until stiff. Fold into batter. 5. Heat waffle iron. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about ½ 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 90C oven until ready to serve. 6. Serve warm topped with crème fraîche, smoked trout pieces and salmon roe, with lemon wedges on the side.

Note:

Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.