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Agristo potato waffles |
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200 grams |
smoked salmon slices |
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Leafy greens or lettuce leaves for sandwich filling |
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2 cups |
cooked and peeled potatoes, diced |
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1 cup |
cooked and peeled beetroot, diced |
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0.25 cup |
butter |
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0.25 cup |
milk (adjust as needed) |
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Salt and black pepper to taste |
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Fresh dill or chives for garnish (optional) |
In a large pot, combine the diced potatoes and beetroot.
Cover the vegetables with water and bring to a boil over high heat. Reduce the heat to medium and simmer for about 10-15 minutes, or until both the potatoes and beetroot are tender and easily pierced with a fork.
Drain the cooked vegetables and return them to the pot.
Add the butter and milk to the pot with the cooked vegetables.
Mash the mixture with a potato masher or use a hand mixer to create a smooth and creamy consistency. If needed, add more milk to reach your desired level of creaminess.
Season the beetroot mashed potatoes with salt and black pepper to taste.
Transfer the mashed potatoes to a serving bowl and garnish with fresh dill or chives, if desired.
Prepare the potato waffles according to the cooking instructions until they are crispy and golden brown.
While the potato waffles are toasting, prepare the sandwich fillings. Rinse and dry the leafy greens or lettuce leaves.
Once the potato waffles are ready, let them cool slightly.
To assemble each sandwich, place a potato waffle on a plate. Top it with smoked salmon slices and a layer of leafy greens or lettuce leaves.
Place another potato waffle on top to create a sandwich.
Repeat the process to make a total of 4 smoked salmon and potato waffle sandwiches.