- Preparation 50 min.
Peel the potatoes and steam-cook them for 20 mins.
Mash them using a potato ricer. Leave to one side.
Put the egg, the flour, the spinach, the olive oil, the single cream and the baking powder into a blender. Blend to obtain a smooth texture. Pour the mixture into a mixing bowl and then add the mashed potato and the grated Gruyère. Mix gently. Season to taste.
Cook the waffles for 5 to 10 mins in a well-oiled waffle iron, until they are golden brown.
Cut the waffles into fingers. Fill the fingers alternately with Isigny Sainte-Mère PDO Crème Fraîche and lumpfish eggs.