Potato waffles & gravlax

Brrr…. cuddle up buttercup. What could be better when temperatures drop outside than this delicious, comforting recipe from a Scandinavian kitchen?


While Belgium may hold the European claim to waffles, there is no doubting their place in Nordic cuisine, especially when you consider the age of some of the cast-iron waffle makers around. The waffle dough in this recipe uses potatoes, providing a hearty savoury twist on the classic waffle that is usually served sweet. If you don’t have a waffle maker, you could cook these like pancakes in a frying pan.


Depending on the size of your waffle maker

  • 250 g (9 oz) gravlax or smoked salmon, thinly sliced
  • 200 g (7 oz) sour cream
  • ½ red onion, thinly sliced, cured for 10 minutes in
    1 teaspoon caster (superfine) sugar and the juice of ½ lemon
  • 1 lemon, cut into wedges


  • 250 g (9 oz) potatoes, peeled
  • 25 g (1 oz) salted butter, melted
  • 60 g (2 oz) plain (all-purpose) flour
  • 2 eggs
  • Pinch of white pepper
  • 1 tablespoon chopped dill, plus a few sprigs to garnish
  • ½ teaspoon salt

To make the waffles, boil the potatoes in a large saucepan of salted water for 12 –15 minutes, until soft. Drain well, and allow to cool and dry out. For best results, put the potatoes through a ricer; alternatively, use a masher. Season to taste, then set aside and allow to cool.

In a large mixing bowl, combine the mashed potatoes with the melted butter, flour, eggs, white pepper, chopped dill and salt. Combine to form a wet dough similar to a thick pancake batter. Preheat the waffle maker.

Depending on the size of your waffle maker, spoon in an appropriate amount of mixture and cook for about
1 minute on each side, until golden brown at the edges.

Serve the waffles topped with gravlax, sour cream and red onion, with the lemon wedges to squeeze over, and some dill sprigs, to garnish.

New NordicThis is a recipe from The New Nordic by Simon Bajada, published by Hardie Grant. Buy now