Yield: 4-6 as appetizer or two 8 inch waffles
Prep: 2 hours* | Cook: 40 minutes
Total Time: 2 hours and 40 minutes
*First prep the pickled red onions

Crispy on the outside and tender in the inside, tater tot waffles topped with smoked salmon and creme' fraiche is a breakfast favorite. Make it an even better experience by pairing with a bottle of Decoy Pinot Noir.

Ingredients

• 1 package Tater Tots - 28 oz - defrosted
• 6-8 oz smoked salmon slices
• ½ cup creme’ fraiche
• ½ cup capers - drained
• ½ cup pickled red onion
• ¼ cup fresh dill - rough chop

• 1 small red onion - thinly sliced
• ½ cup apple cider vinegar
• 1 tbsp sugar
• 1 ½ tsp sea salt
• 1 cup warm water

Preparation

1. Heat waffle iron (preferably 6-8 inch round but any shape is ok), when hot lightly brush with olive oil and spread tater tots on surface, about 2 cups.
2. Make sure to cover surface completely, filling holes and pressing tater tots together so you don’t see any holes. This makes for a more compact waffle. Continue to cook on high until desired crispness. Can take 5-7 minutes.
3. While waffle is cooking prepare other ingredients. In small saute’ pan with a drizzle of olive cook capers until crispy. Set aside in bowl.
4. Carefully transfer crispy waffle to serving plate and repeat with remaining tater tots.
5. Garnish waffle with several slices of smoked salmon, 2 dollops of creme’ fraiche, sprinkle with capers, red onion and fresh dill. Serve immediately.

1. Place onion in a jar.
2. Combine all ingredients in a bowl until sugar and salt are dissolved. Pour over onions and let sit for 30 minutes on counter.
3. Then place in refrigerator until ready to use. Best used cold, so allow 1-2 hours to make ahead.

SEE OTHER BRUNCH RECIPES