If you want to serve a really impressive breakfast or brunch this holiday season, these potato waffles with smoked trout, crème fraîche, and salmon roe from The New York Times are a sure thing. The New York Times' tantalizing photo and description are difficult to improve upon: "opulent" and "unexpected in a festive, delightful way." Maybe you need to regulate and remind everyone after a holiday dinner that breakfast is, and always will be, king. Maybe you are tired of cinnamon this and nutmeg that, and want to whip up something that still feels incredibly special but goes off in an entirely different flavor direction. Or maybe you think you'd very much enjoy hearing your brunch companion say, as mine did, "I feel underdressed for this meal."
Since we're in between Thanksgiving and Christmas, it's likely you have left over mashed potatoes in the fridge anyway, and from there you're basically halfway done making these waffles. I adapted a mashed potato waffle recipe with which I'm already familiar instead of making them according to The New York Times' recipe, mostly because I did not want to deal with yeast or folding beaten egg whites into the batter (I'm always worried that I'm smashing the egg whites down too much). The combination of smoked trout, crème fraîche, and salmon roe is indeed opulent, but not heavy and, of course, extremely delicious. For some green, these waffles pair nicely with a simple arugula side salad dressed with olive oil, vinegar, lemon, and salt and pepper.
Potato Waffles with Smoked Trout and Crème Fraîche
For the Potato Waffles:
4 tablespoons unsalted butter, melted
1/4 cup sour cream
2 large eggs
2 cups mashed potatoes, at room temperature (use your favorite basic mashed potato recipe of choice, ie just potatoes, milk, butter, salt and pepper, no add-ins like cheese)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Crème fraîche, or more sour cream
6 ounces smoked trout
2 ounces trout or salmon roe (salmon roe is used here)
In a medium bowl whisk together melted butter, sour cream, and eggs until thoroughly combined. Add the mashed potatoes, and stir to combine.
In a small bowl, whisk together flour, baking powder, baking soda, salt, and white pepper.
Add the dry ingredients to the wet ingredients, and mix until all of the flour is thoroughly combined. Try not to overmix the batter.
Heat a waffle iron and grease if necessary.
Ladle batter (about 1/4 cup per waffle) into the waffle iron. Cook until golden on each side. The amount of time depends on your waffle iron. Serve waffles immediately as they are ready, or keep them warm in a 200-degree F oven until ready to serve.
Serve potato waffles warm topped with crème fraîche, smoked trout pieces and salmon roe, with lemon wedges on the side.