METHODPeel the potatoes, then using a Japanese mandolin slicer, cut into the finest “angel hair” possible. Squeeze out the excess water then cook in a lightly oiled waffle machine.
Mix the chopped dill and diced pickle into the crème fraiche, lightly season.
Serve the potato waffle warm topped with the smoked fish, drizzle with the crème fraiche, decorate with thinly sliced onion and a little dill.
A wonderful starter for any occasion.
Serves: 4
Preparation: 10 mins
Cooking: 10 mins
2 large Butter Gold Potatoes
2 slices smoked salmon
4 slices smoked halibut
4 pieces smoked eel
4 fillets smoked trout
4 tbsp crème fraiche
1 bunch of dill
1 large dill cucumber pickle
1 small red onion
salt and pepper
olive oil