Crispy Potato Waffle with Salmon & Avocado
Ingredients
- —1 medium boiled potato (about 200 g)
- —2 tablespoons grated light cheese (30+)
- —1/4 ripe avocado
- —4 tablespoons cottage cheese
- —2 slices smoked salmon (about 60 g)
- —Pinch of salt
- —Pinch of black pepper
Instructions
Preheat the waffle iron thoroughly.
Mash the boiled potato with salt and pepper.
Mix in the grated light cheese.
Spread the mixture in the waffle iron and press firmly.
Bake for 6–8 minutes until golden brown and crispy.
Slice the avocado.
Top the warm waffle with cottage cheese, avocado, and smoked salmon.
Finish with extra pepper to taste.
Serving Tip
A warm, crispy potato waffle as a savory lunch base. Creamy, fresh, and soft all at once — with smoked salmon as an elegant protein source and avocado for a velvety touch. Serve the waffle straight from the iron, so it stays delightfully crispy and the creamy toppings can gently melt on the warm base.
Storage Tip
The potato waffle can be stored separately for up to 1 day in the fridge, covered, and briefly crisped up again; always add the toppings fresh.