Potato waffles with cucumber and fennel salad

• 200 g floury potatoes (approx. 3 pieces)
• Salt
• 10 g dill (0.5 bunch)
• 10 g parsley (0.5 bunch)
• 1 cucumber
• 1 bulb of fennel
• 1 red onion
• Pepper
• ½ lemon (juice and zest)
• 1 tsp olive oil
• 200 g wholemeal wheat flour
• 1 ½ tsp baking powder
• 2 eggs
• 2 tbsp rapeseed oil
• 150 ml milk (1.5 % fat)
• Optional: 250 g smoked salmon

Preparation

1. Wash the potatoes and cook in boiling salted water for 25-30 minutes.
2. Wash, dry and finely chop the herbs.
3. Wash the rocket and shake dry.
4. Wash the cucumber and cut into thin strips using a peeler.
5. Clean, wash and halve the fennel and cut out the stalk.
6. Cut the fennel into small slices. Peel and finely slice the onion.
7. Mix the cucumber, fennel, onion and parsley in a bowl.
8. Season with salt and pepper.
9. Mix with lemon juice and olive oil.
10. Drain the potatoes and leave to evaporate for 5 minutes.
11. Peel and mash the potatoes.
12. Mix the flour with the baking powder and salt.
13. Add the eggs, rapeseed oil, dill, lemon zest and milk and stir into the flour mixture.
14. Fold in the potato mixture.
15. Preheat the waffle iron and bake the waffles.
16. Serve the waffles with salmon (optional) and cucumber and fennel salad.