Potatoes & Smoked Salmon Waffles

• FOR THE WAFFLES:
• 3/4 pounds, 3/8 ounces, weight Potatoes
• 3-5/8 ounces, weight Flour
• 2 teaspoons Baking Powder
• 2 whole Eggs
• 3-5/8 ounces, weight Melted Butter
• 6 tablespoons, 2 teaspoons, 4-5/8 pinches Milk
• 2-7/8 ounces, weight Gruyere
• 1 teaspoon Salt
• _____
• FOR THE ACCOMPANIMENT:
• 5 Tablespoons Creme Fraiche Or Sour Cream
• 2 teaspoons Fresh Chopped Dill
• 1 pinch Salt
• 1 pinch Pepper
• 5-1/3 ounces, weight Smoked Salmon Slices

1. FOR THE WAFFLES :
2. Cook potatoes, with skin on, in boiling water for 30 minutes, or until fork tender. Remove from heat, drain and let them cool a little before peeling them.
3. In a mixer or food processor, mix the peeled potatoes with the other waffle ingredients. The mixture must be completely homogeneous.
4. Once thoroughly combined, allow the batter to rest for 2 hours.
5. Then, cook waffles using your waffle iron, according to manufacturer's instructions.
6. Mix the creme fraiche with the dill, salt and pepper.
7. Serve the waffles, topped with the smoked salmon and the creme fraiche.

ube, baking powder, eggs, milk, gruyere, salt, crueme fraiche, fresh chopped dill, salt, pepper, salmon

Taken from tastykitchen.com/recipes/breakfastbrunch/waffles/potatoes-smoked-salmon-waffles/ (may not work)