Tater Tot Waffles with Smoked Trout, Sour Cream, Chermoula, and Herb Salad
Inspired by the tater tot waffles at San Francisco Champagne bar The Riddler, these savory gluten free breakfast potatoes are morning pleasure at its best—crispy on the outside, soft on the inside, and easy to make, because you start with frozen tater tots (be sure to get a GF version). We’re obsessed with add-your-own toppings of smoked trout, sour cream, fresh herbs, and homemade chermoula sauce. But you can also serve the waffles solo, topped with smoked salmon, sour cream, and chives, or even with syrup.
Gluten-Free Tater Tot Waffles with Smoked Trout, Sour Cream, Chermoula, and Herb Salad Recipe
We used a classic 4-square waffle iron, but a round, Belgian-style waffle iron will work, too. You can make the chermoula and waffles up to 1 hour in advance; keep the waffles warm until ready to serve.
Chermoula is a bright, aromatic North African herb relish and marinade is a fantastic sauce for fish, roasted vegetables, or steak. Though its color dulls within hours, the flavorful sauce keeps, covered, in the fridge, for 3 days.
The fresh herb salad is perky with a light lemon dressing and a refreshing complement to salty, rich Tater Tot Waffles, but also perfect as a topping for an open-faced egg sandwich.
Servings 6 Waffles
Ingredients
TATER TOT WAFFLES:
- 2 pounds (about 6 cups) frozen gluten-free potato tots (such as Ore-Ida brand), thawed
- 1 cup sour cream or crème fraîche
- 8 ounces smoked trout flaked (about 1-1/2 cups)
- 1 recipe Chermoula below
- 1 recipe Herb Salad below
CHERMOULA: MAKES 2/3 CUP
- 3 cloves garlic peeled and smashed
- Kosher salt and freshly ground pepper
- 1/4 cup fresh cilantro leaves lightly packed
- 1/2 cup fresh Italian parsley leaves lightly packed
- 1 teaspoon toasted cumin seeds ground
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
HERB SALAD: MAKES 2 CUPS
- 1 cup Italian parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup dill fronds
- 1/4 cup fresh mint leaves
- 1 teaspoon lemon juice
- 2 teaspoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
Instructions
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Make the waffles: Heat the oven to 250°F. Heat a waffle iron. Place a wire rack on a baking sheet.
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Working in batches, fill the waffle iron with a single layer of potato tots (they should be touching). Tightly close the waffle iron, using a towel to avoid touching hot areas and pressing down a bit, if necessary. Cook until the potato tots are waffle shaped, and the waffles are becoming dark golden in places, 3 to 4 minutes. Open the waffle iron, fill any waffle holes with potato tots, then close and cook until golden and crispy, 3 to 5 minutes more, depending on your waffle iron. Transfer to the prepared baking sheet and keep warm in the oven. Repeat to make 6 waffles.
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To serve, place the sour cream, trout, chermoula, and herb salad in individual serving bowls. Transfer the waffles to a platter and serve with the toppings.
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Make the Chermoula: Place the garlic and ¼ teaspoon salt on a cutting board and mash together with the side of a knife. Add the cilantro and parsley and coarsely chop. Add the cumin seeds and chop until the mixture becomes a rough paste. Scrape the paste into a small bowl and add the paprika, smoked paprika, and red pepper flakes. Add the lemon juice, then whisk in the olive oil. Season to taste with salt, pepper, olive oil, and lemon juice, if desired.
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Make the Herb Salad: Up to a day before serving, wash the herbs in a bowl of cold water. Dry them in a salad spinner or by spreading on a clean kitchen towel. Wrap the herbs in a damp towel and refrigerate, stored in a ziplock plastic bag. When ready to serve, place the herbs in a bowl. Add lemon juice, olive oil, a few pinches of salt, and a grind or two of pepper. Toss gently and place in a pretty bowl to serve
Photography Aubrie Pick
