Bruschetta with salmon on a potato waffle
4 servings
40 minutes
Recipe from Evgeny Mikhailov, chef of the Drinks @ Dinners restaurant.
Calories491.8kcal
Proteins12grams
Fats33.1grams
Carbohydrates37.1grams
Salmon
50
g
Cream cheese
50
g
Ground black pepper
to taste
Potato
360
g
Milk
100
ml
Chicken egg
2
pc
Wheat flour
100
g
Salt
to taste
Vegetable oil
100
ml
Spring onion
10
g
1
Wash the potatoes thoroughly with a brush, dry them but do not peel. Wrap in foil and bake in a preheated oven at 180 degrees for about 40 minutes, until soft and fully cooked.
- Potato: 360 g
2
Peel the potatoes and grate them. Add milk, vegetable oil, eggs, flour, salt, ground pepper and mix thoroughly until the mixture is homogeneous.
- Potato: 360 g
- Milk: 100 ml
- Vegetable oil: 100 ml
- Chicken egg: 2 pieces
- Wheat flour: 100 g
- Salt: to taste
- Ground black pepper: to taste
3
Place the mixture in the waffle maker and bake for about 7 minutes.
4
Spread cream cheese on a warm potato waffle, top with slices of salmon, sprinkle with chopped green onions and crushed black pepper. Serve while the waffle is still warm.
- Cream cheese: 50 g
- Salmon: 50 g
- Spring onion: 10 g
- Cracked black pepper: 2 g
