Are you planning on watching the Royal Wedding, mes amis? I am, even though I’m fully aware that makes me little bit cliché. I was six when Charles and Diana tied the knot and I can still recall getting up in the middle of the night (I grew in California, remember) to watch the bride and her puff of a dress proceed down the aisle. The horse-drawn glass carriage. The kiss on the balcony. Little girls’ dreams are made of less.
So, yes, I’ll be one of the two billion people watching the Royal Wedding tomorrow. Which brings me to the next important question: What will I be eating? This is the type of occasion that calls for finger sandwiches. Or tiny scones. Dainty fruit tartlets. Slices of cake. Or these Patricia Wells potato-chive waffles with smoked salmon that I made for our Easter dinner last weekend. (Yes, my waffle iron is heart-shaped. It’s a long story.) They’d be lovely washed down with a celebratory glass of Champagne.
But who am I kidding, mes amis? The Royal Wedding will be on the TV in my office, but I’ll still be working tomorrow. I won’t have time to make potato-chive waffles with smoked salmon, let alone finger sandwiches. I hate drinking during the day. Instead, I’ll probably steam the artichoke I brought yesterday in the market, and treat myself to a royal dollop of mayonnaise. Maybe I’ll buy some strawberries. It won’t match the 10,000 canapes and savory tartlets on offer at the real wedding breakfast, but that doesn’t mean my wishes for the royal match are any less sincere. Just one heart among two billion sending the bride and groom my very best, and hoping secretly that someone will send me a commemorative tea towel.
(Memorabilia via the Q project)
Potato and chive waffles with smoked salmon
Adapted from Vegetable Harvest by Patricia Wells
1/4 cup minced fresh chives (I used a combination of chives and dill)
2 large eggs
1 large egg white
1/2 cup crême fraîche or sour cream (plus more for serving)
1/2 teaspoon salt
1 lb firm potatoes (I used Charlotte, Yukon Gold would also be good)
Fresh dill and chives for garnish
Preheat waffle iron.
In a large bowl, combine the chives and dill (if using), eggs, egg white, 1/2 cup of the crème fraîche and salt. Peel the potatoes and grate them on the largest holes of a grater. Gather the potato shreds into a tea towel (commemorative, or not) or cheesecloth and squeeze to remove all the excess liquid. Add the potato to the bowl and combine thoroughly.
Using a large spoon, spread batter onto the waffle iron. The amount will depend on the size of your iron — Patricia Wells says to use half the batter, but that was a sticky mess for me. I found a quarter of the batter worked much better. Cook according to the manufacturer’s instructions. Repeat.
To serve, slice the waffles along their natural perforation. Top with a slice of smoked salmon and dollop of crème fraîche. Sprinkle with dill and/or chive sprigs.
Serves eight as an hors d’oeuvre, four as a light meal.