Trout Taiyaki Recipe

Place diced potatoes in a small saucepan and cover with cold salted water. Bring to a simmer and cook until very tender, about 12–15 minutes. Drain well and return to the pot to dry over low heat for 1–2 minutes.

Meanwhile, flake smoked trout into large pieces, removing any bones. In a small saucepan warm the milk and butter together until butter melts; do not boil.

Mash the cooked potatoes with a potato masher or ricer until smooth. Stir in warmed milk and butter mixture until combined and silky.

Fold in the flaked smoked trout, lemon juice, minced garlic, chopped chives, olive oil, salt, and pepper. Taste and adjust seasoning. Keep warm or refrigerate briefly; brandade should be spreadable but not runny.

Place shredded potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This is essential for crisp waffles.

Transfer dried shredded potatoes to a bowl. Add flour, beaten egg, grated Parmesan, salt, and pepper. Mix until evenly combined.

Preheat a waffle iron (or a waffle-iron style pan) to medium-high and brush with a little neutral oil. Alternatively, you can make small round waffles in a stove-top waffle maker.

Divide the potato mixture into 6 equal portions (about 60–70 g each). Press each portion into the preheated waffle iron and cook until deep golden and crisp, about 6–8 minutes depending on your iron. If using a stovetop waffle maker, cook per manufacturer's instructions, flipping once.

Transfer cooked waffles to a baking sheet and keep warm in a 150°C (300°F) oven while you finish the rest so they stay crisp.

Chop hard-boiled eggs and place in a bowl. Add mayonnaise, Dijon mustard, rice vinegar, sliced scallions, shichimi togarashi, salt, and pepper.

Mix gently until combined but still slightly chunky. Taste and adjust seasoning or togarashi level. Chill briefly if not assembling immediately.

If brandade was chilled, warm it gently in a small saucepan over low heat or microwave in short bursts until spreadable but not hot (about 30–45 seconds).

Brush each potato waffle lightly with neutral oil or melted butter for shine and reheating crispness.

Place a warm potato waffle on a serving plate. Pipe or spoon a quenelle (about 1–2 tbs) of smoked trout brandade onto the waffle center.

Top the brandade with about 1 tablespoon of the egg salad, lightly pressing so it sits neatly.

Spoon 1 teaspoon of smoked trout roe atop the egg salad on each waffle for pops of briny flavor.

Scatter microgreens or extra chopped chives around and finish with a very light dusting of shichimi togarashi if desired. Serve immediately with lemon wedges for squeezing.