Potato Waffles
Potatoes	g
Yellow Onion
Eggs
All-Purpose Flour	tbsp
Baking Powder	tsp
Fresh Dill	g
Mozzarella Cheese	g
Salt & Pepper to taste
Ground Nutmeg
Vegetable Oil
Topping
Wild Herb Salad	g
Lemon Juice	tbsp
Lemon Zest	tsp
Olive Oil	tbsp
Honey	tbsp
Smoked Salmon	g
Greek Yoghurt	g
Capers	tsp
Red Onion

1. For the waffles, peel the potatoes, wash, pat dry and grate very finely. Lightly squeeze to get rid of the excess water. Peel the yellow onion and finely grate as well. Wash the dill, shake dry and pluck off tips from the stems.
2. In a large bowl, mix the potatoes with the onions, eggs, flour, baking powder and half of the dill. Season with salt, pepper and nutmeg.
3. Preheat the waffle iron and grease with oil. Successively spread 1 tablespoon of the potato mass in the middle of the waffle iron. Sprinkle with a little cheese and spread 1 additional tablespoon of potato dough on top. Bake for about 6-8 minutes until crispy golden brown.
4. For the topping, wash the wild herbs and shake dry. In a small bowl, mix the lemon juice, lemon zest, honey and olive oil. Marinate the wild herbs and the rest of the dill with it. Drain the capers. Peel the onion and cut into fine slices.
5. Brush the waffles with Greek yogurt and top with salmon. Garnish with wild herb salad, capers and red onions.

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