Savoury waffles are one of my favourite breakfasts when I’ve got extra time. Salmon is definitely my favourite topping and my cashew hollandaise is a sunny, zingy alternative to the traditional.
Serves: 4–6
INGREDIENTS
Cashew hollandaise
¾ cup cashews, soaked in water for 6 hours, drained
¼ teaspoon each curry powder and ground turmeric
juice ½ lemon
1 teaspoon apple cider vinegar
¼ cup each olive oil and water
¾ teaspoon sea salt
ground pepper
Waffles
2 cups cold mashed floury potato
½ red onion, finely diced
4 free range eggs, size 7, lightly beaten
¾ cup roughly chopped parsley
1 teaspoon finely chopped fresh rosemary leaves
1 cup tapioca flour/starch
1 cup finely grated parmesan
1 teaspoon sea salt
ground pepper
To serve
500 grams smoked salmon
Alfalfa sprouts, rocket or other salad greens
toasted pumpkin seeds
METHOD
Cashew hollandaise: Use an immersion or high-speed blender to blitz all the ingredients until silky smooth. Taste and season.
Waffles: Combine ingredients in a large bowl and mix well. Place a heaped ½ cup of mixture in a lightly oiled waffle iron. This amount will vary slightly depending on your machine. Your first waffle will give you an idea of the correct amount. Cook for 5–10 minutes until golden and crispy. Keep finished waffles in a warm oven while you repeat the cooking process.
To serve: Serve each waffle with slices of smoked salmon, a generous dollop of the cashew hollandaise, sprouts and pumpkin seeds. Makes 4–5 waffles.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!