Potatoes waffles with Abondance whipped cream and smoked trout
Abondance AOP: Made solely with raw whole milk from Abondance, Tarine and Montbéliarde cows, this AOP cheese is produced in a mountainous area of Haute-Savoie, from the Val d'Abondance to the Aravis mountains. Abondance is best enjoyed as part of a platter, or in a Berthoud, a gratin recipe typical of the Chablais Savoyard area.
For the waffles:
- 500g potatoes
- 1 white onion
- 1tbs flour
- 1 egg
- 1 spring onion (bulb)
For the whipped cream:
- 20cl single cream
- 100g Abondance AOP
For the topping:
- 8 slices smoked trout
- Sea salt flakes and freshly-ground pepper
- 1 spring onion (tops)
Making the Abondance whipped cream
Heat the cream on a low heat.
Grate the Abondance and melt it in the cream.
Once you have a uniform mixture, reserve in the fridge.
Making the waffles
Finely chop the white onion and spring onion.
Peel and grate the potatoes.
Put the grated potato, onions, flour, and egg in a bowl and mix thoroughly. Switch on the waffle maker, lightly oil or butter the waffle plates, put 1-2 tablespoons of mixture in each plate, and cook until golden.
Once the Abondance cream is fully chilled, whip with a whisk.
Place the equivalent of a tablespoon of cream on each waffle, then add a bunched slice of trout and some chopped spring-onion tops.
Recipe made by Stéphanie Iguna (Stephatable).