Potato Waffles with Smoked Kingfish

Adapted from a recipe from the Harris Smokehouse. The potato wafers are also excellent topped with smoked salmon.

Makes about 15.

Ingredients

1 Tbsp	Butter
250 g	Potatoes, for mashing (Main)
1	Lime, juiced
6	Chives, snipped, plus extra to garnish
1 Tbsp	Parsley, finely chopped
1 to taste	Salt & freshly ground pepper
1	Egg, white only, lightly beaten
½ cup	Plain unsweetened yoghurt
1 tsp	Chilli, diced or crushed
200 g	Kingfish, smoked, thinly sliced (Main)

Directions

1. Peel and cut the potatoes into quarters. Boil until tender. Drain well. Add the butter and seasonings. Mash until very smooth. Add the egg white and mix until well combined.
2. Preheat the oven to 180degC. Line one or two baking trays with baking paper.
3. Place teaspoonfuls of the potato mixture onto the trays then thinly spread with a spatula to make discs about 6cm in diameter. Bake for 20-30 minutes until golden and crisp. Cool on a wire rack. These can be prepared 1-2 days ahead and stored in an airtight container at room temperature. Place in the oven to crisp for a few minutes, if preferred.
4. Meanwhile, combine the yoghurt, lime juice, chilli, parsley and snipped chives.
5. To serve, place the kingfish on the potato wafers and top with a little of the yoghurt mixture and chives. Serve as nibbles or a starter to dinner.