- 4x100g Huon Cold Smoked Salmon
- 900g Peeled and grated potatoes
- 1 Onion- finely grated
- 1 Garlic Clove
- 2 tbsp Parsely - Chopped
- 4 Eggs (for the waffle batter)
- 4 Eggs - beaten (For the silky eggs)
- 1 tbsp Crème fraiche
- 1 tbsp Chives - Chopped
- 1 tbsp Butter
- 1 Handful fresh kale - washed and chopped
- 1 tbsp Extra Virgin Olive Oil
- 1/2 Lemon
- 2 tbsp Salmon Caviar
To make the waffles place a tea towel in a bowl and add potato. Squeeze tight to remove all liquid.
Next add all remaining ingredients and mix well. Preheat a waffle maker, lightly spray with non-stick oil.
Place 2 tablespoons of mix in each side and close the lid.
Cook until golden brown.
For the Kale, heat up a pan and add 1 tablespoon of extra virgin olive oil. Add kale and sauté for about a minute until it begins to wilt. Remove from pan and seat aside. Add a pinch of salt and pepper and a little squeeze of lemon.
For the eggs, place butter into cold non-stick pan along with eggs. Turn heat to a medium heat, Push the eggs slowly from side to side with a wooden spoon or plastic spatula, lifting and folding. It’s important to cook the eggs slow., this will take 1-2 minutes. Finally add crème fraiche, chives, pinch of salt and pepper pile eggs in a clump and set aside.
To plate, place 2 waffles in the centre of the plate, followed salmon, kale and eggs and finally salmon caviar. Who would not love waking up to this for breakfast?! Enjoy.