This recipe has no beer and no beer pairing. I know, it’s a travesty. But I have good reasoning. First off, it is a waffle (kind of) for waffle week so it’s still somewhat acceptable. Second, it’s the kind of meal you eat after a long night of beer drinking when you wake up with a dry mouth, pounding headache, and craving for something delicious. Since I went to the Great Divide anniversary party last night, I woke up in a fashion similar to what I just described – and this smoked salmon – latke waffle – benedict was just what I needed to hit the spot.
Serving Size: 4 waffles = 2 plates
1.5-2 lb of Yukon gold potatoes
½ yellow onion, chopped
A few shakes of garlic salt
1 stick of butter
1/8 tsp of salt
Two dashes of cayenne pepper
A few shakes of Tabasco
1 tbsp lemon juice
3 oz smoked salmon
Where, oh where to start? This recipe requires a lot of things going on at once. How about we get the small stuff ready to go so we don’t have to worry about it later… Wash and chop the chives into small pieces. In a pot, melt the butter.
While the butter is melting, go grab your blender. Separate the yolks from four eggs and put them in the blender along with a little bit of cayenne pepper, Tabasco (I used the jalapeno kind this time), lemon juice, and the salt.
Blend for a second just to get it all mixed up. Then, when the butter is melted and bubbling, pour it in while the blender is going – this will make your hollandaise sauce.
I’ve described the whole process here in more detail. Now, if you have an egg poacher, use that. If not, you can do the whole vortex thing or you can use a few metal measuring cups in about an inch or two of boiling water. I find that this is the easiest way for people like me to poach eggs a.k.a its easy and doesn’t make a mess.
You need to poach 4 of the ten eggs – so then you’ll have two left overall (since we used four for the hollandaise). While the eggs are poaching, you can peel and shred the potatoes.
After they are all shredded, dunk them in a big bowl of ice cold water.
Then, strain them. What I like to do is put them in a strainer and push a bowl on top to compress as much water out of them as I can. Next, I wrap them up in a towel and wring them out.
This is especially necessary if you’re making latkes on the stove and frying them but its still good to do even if you are using the waffle maker. You can either rinse out the blender or go grab a food processor to somewhat liquefy half the shredded potatoes. This, along with the eggs, will sort of glue the latke waffles together. In a large bowl, combine the chopped onion, shredded potatoes, and blended potatoes with the few shakes of garlic salt and two eggs.
Mix well and you will have created your latke waffle mix. All of this should create about 4 waffles. They need to cook in the waffle press for about 5-10 minutes – until they are browned and crispy.
Then, when they are finished, stack some some smoked salmon and a poached egg on top of each one. Drizzle hollandaise and chives over the whole thing to finish it off. Goodbye hangover, hello deliciousness.