Potato Waffles With Smoked Trout

By Melissa Clark

Updated May 8, 2023

Potato Waffles With Smoked Trout
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(105)
Comments
Read comments

These savory waffles were inspired by the Solomon Gundy waffles at M. Wells Steakhouse in Long Island City, Queens. It starts with a mashed potato waffle batter, which is baked in a waffle iron until very crisp around the edges. They are then opulently topped with crème fraiche (or sour cream), smoked trout and trout or salmon roe. If you can’t find smoked trout, smoked salmon makes a fine substitute. Or try them topped with scrambled or fried eggs. Potato waffles make a terrific savory brunch dish, a light supper, or appetizer before a dinner party — they are unexpected in a festive, delightful way.

Featured in: Any Excuse to Eat Waffles

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Ingredients

Yield:8 waffles
  • 2medium Yukon Gold potatoes (14 ounces), peeled and cut into 1-inch cubes
  • Coarse salt
  • 1cup whole milk
  • 3grams active dry yeast (1 teaspoon)
  • 5grams granulated sugar (1 teaspoon)
  • 250grams all-purpose flour (2 cups)
  • 5grams baking soda (1 teaspoon)
  • 7grams baking powder (1½ teaspoons)
  • 2large eggs, separated
  • 1cup sour cream
  • 8tablespoons (1 stick) unsalted butter, melted, plus more for waffle iron
  • Crème fraîche or more sour cream, for serving
  • 6ounces smoked trout, for serving
  • 2ounces trout or salmon roe, for serving
  • Lemon wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

384 calories; 22 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 13 grams protein; 470 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Boil potatoes in a medium saucepan of salted water until tender, about 8 minutes. Drain, mash with a fork or potato masher and let cool.

  2. Step 2

    Heat milk in a small saucepan or the microwave until warm to the touch but not hot. Sprinkle in yeast and sugar and let sit until foamy, about 5 minutes.

  3. Step 3

    Stir together flour, baking soda, baking powder and 1½ teaspoons salt. In a separate large bowl, whisk egg yolks, sour cream and butter. Whisk milk mixture into egg mixture, then add dry ingredients. Stir in mashed potatoes. Let batter sit for 30 minutes at room temperature.

  4. Step 4

    In bowl of a standing mixer, beat egg whites on high speed until stiff. Fold into batter.

  5. Step 5

    Heat waffle iron. Using a pastry brush or paper towel, lightly coat iron with melted butter. Cook waffles (using about ½ cup batter per waffle) until golden and crisp. Butter the iron in between batches as needed. Serve waffles immediately as they are ready, or keep them warm in a 200-degree oven until ready to serve.

  6. Step 6

    Serve warm topped with crème fraîche, smoked trout pieces and salmon roe, with lemon wedges on the side.

Tip
  • Measurements for dry ingredients are given by weight for greater accuracy. The equivalent measurements by volume are approximate.

Ratings

4 out of 5
105 user ratings
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Comments

Lynn Ochberg

Melissa! I couldn't help noticing the rogers Olive pattern 1848 fork in the photo for this recipe. I've been collecting this pre Civil war silver plate for decades. It's nice to see that someone else has some too. This recipe is an awful lot of trouble for a taste that gets consumed in about 30 seconds.

jkingshott

I really liked these an appetizer. I added grated sharp cheddar and bacon pieces to the toppings on offer. If you don't make all the batter at once, be careful storing it. It continues to expand and will pop the lid off a small container and overflow all over the place. In the future, I'd just make all the batter and reheat the waffles.

Michael M

This is an excellent recipe. A couple notes: 1) My waffle maker is a deeper "Belgian style" waffle maker. I think it works much better with the thinner style of waffles. 2) I think the quality of the smoked fish really matters here. I'm fortunate enough to have access to a local market that smokes their own lake trout. Get the best stuff you can. Any type of fish. 3) Conversely, I don't think the quality of the roe/caviar really matters a lot. I got some inexpensive stuff that worked great.

Bob Shireman

Our stove/oven has been out of order so we've been trying other cooking appliances to make dinner: rice cooker, slow cooker, air fryer, toaster oven, egg cooker (named Henrietta), and a newly purchased induction hot plate. These potato waffles were our favorite. Absolutely delicious!

Rena

How would this work with sweet potatoes / yams?

Michael M

This is an excellent recipe. A couple notes: 1) My waffle maker is a deeper "Belgian style" waffle maker. I think it works much better with the thinner style of waffles. 2) I think the quality of the smoked fish really matters here. I'm fortunate enough to have access to a local market that smokes their own lake trout. Get the best stuff you can. Any type of fish. 3) Conversely, I don't think the quality of the roe/caviar really matters a lot. I got some inexpensive stuff that worked great.

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