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
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
500 grams smoked salmon
Alfalfa sprouts, rocket or other salad greens
toasted pumpkin seeds
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.