Potato Waffle With Salmon
From hopscotch 13 years ago
- 1 hour to make
- Serves 4
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." ... See less
Ingredients
Tangy Cream
- 1 cup thick creme fraiche shopping list
- juice of 1 lemon shopping list
- salt and freshly ground pepper shopping list
- 1 hard-boiled egg shopping list
- 1/2 bunch chives, minced shopping list
Gaufrettes
- 2 large potatoes shopping list
- 1/2 cup cream shopping list
- 2 egg yolks shopping list
- 2 eggs shopping list
- 1/4 cup clarified butter shopping list
- 4 thin smoked salmon fillets shopping list
- 1/4 cup caviar shopping list
- 8 whole chives shopping list
- 4 leek leaf sections (optional) shopping list
How to make it
To prepare the tangy cream
- Mix the creme fraiche and lemon juice in a small non-aluminum bowl. Season to taste with salt and pepper and set aside.
- Shell the hard-boiled egg. Grate the white and yolk separately. Toss together with the chives and set aside.
To prepare the gaufrettes
- Peel the potatoes and finely julienne them with a mandoline.
- Put the potato pieces into a large bowl; squeeze out the excess water and drain.
- Add the cream, egg yolks, and egg and mix well.
- Brush a hot waffle iron with clarified butter.
- 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.
- 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.
To serve
- 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.
- Eric Frechon
- Le Bristol Hotel
- Paris, France
- url: www.greatchefs.com
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