Norwegian Potato Waffle with Caviars and Soured Cream

Name: Norwegian Potato Waffle with Caviars and Soured Cream
Yield: Serves 6 or so
Cuisine: Norway
Ingredients: 250 g (9 oz) self-raising flour; 2 small eggs; 4 seagull’s eggs (or plover’s or quail’s eggs) hard-boiled and halved; 4 seagull’s eggs (or plover’s or quail’s eggs) hard-boiled and halved; 4 seagull’s eggs (or plover’s or quail’s eggs) hard-boiled and halved; selection of salad leaves, lightly tossed in olive oil and lemon juice; selection of salad leaves, lightly tossed in olive oil and lemon juice; 100 g (4 oz) red lumpfish roe; 100 g (4 oz) salmon caviar; 100 g (4 oz) capelin roe; 100 g (4 oz) black lumpfish roe; 1 red onion, finely sliced; 300 ml (½ pint) thick soured cream; 300 ml (½ pint) milk; 120 ml (4 fl oz) single cream; 150 g (6 oz) potato, grated; 100 g (4 oz) butter, melted and cooled; salt and white pepper; salt and white pepper; selection of salad leaves, lightly tossed in olive oil and lemon juice; vegetable oil for cooking

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Everywhere in Scandinavia there are waffles. Sweet ones served with jam and cream, or savoury ones, so I bought a waffle machine and let rip.

Ingredients

Potato waffle

250 g (9 oz) self-raising flour
2 small eggs
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Europe
Norway
Norwegian
Fish course
Pescatarian
Scandinavia
Summer
Nordic

Method

First prepare the waffle mixture: sift the flour into a large bowl, make a well in the middle and crack the eggs into it. Add the cream, milk and melted butter, and whisk together until you have a smooth batter. Beat in the potato and season well with salt and pepper. The batter should have the consistency of double cream. Cover and chill for 2 hours before using.

To make the waffles us