Potato Waffle With Salmon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Chef Frechon's remarks: ... Traditional potato waffles — gaufrettes — are topped with pink smoked salmon fillets and garnished with caviar. They rest on a bed of tangy cream — crème fraiche seasoned with lemon juice, salt, and pepper — and grated eggs with minced chives. Read more . The combination is classic. Have everything ready; once you grate the potatoes the waffles must be cooked or the potatoes will discolor. ... Ingredients:
tangy cream |
1 cup thick creme fraiche |
juice of 1 lemon |
salt and freshly ground pepper |
1 hard-boiled egg |
1/2 bunch chives, minced |
gaufrettes |
2 large potatoes |
1/2 cup cream |
2 egg yolks |
2 eggs |
1/4 cup clarified butter |
4 thin smoked salmon fillets |
1/4 cup caviar |
8 whole chives |
4 leek leaf sections (optional) |
Directions:
1. To prepare the tangy cream
2. Mix the creme fraiche and lemon juice in a small non-aluminum bowl. Season to taste with salt and pepper and set aside.
3. Shell the hard-boiled egg. Grate the white and yolk separately. Toss together with the chives and set aside.
4. To prepare the gaufrettes
5. Peel the potatoes and finely julienne them with a mandoline.
6. Put the potato pieces into a large bowl; squeeze out the excess water and drain.
7. Add the cream, egg yolks, and egg and mix well.
8. Brush a hot waffle iron with clarified butter.
9. Put a one fourth of the mixture in the waffle iron and close. Cook until well browned, 2 to 3 minutes. Remove and keep warm.
10. Repeat to make all four gaufrettes. Alternatively, the potatoes may be shaped into cakes and fried until browned in clarified butter in a saute pan or skillet.
11. To serve
12. Fill a 5-inch ring mold with a thin layer of tangy cream. Spread a thin layer of grated egg and chives in the mold. Lift the mold. Repeat on all the plates. Place a potato waffle on each circle. Ruffle a smoked salmon fillet on top of each waffle. Make a quenelle of caviar and place on the salmon. Place two whole chives on each.
13. Eric Frechon
14. Le Bristol Hotel
15. Paris, France
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