These crispy rösti waffles are genuinely among the best things I know – and just right as a little appetiser, snack or starter when you want to serve something that looks festive and tastes wonderful.
They are the classic rösti potatoes, which I cook in a waffle maker so they get the prettiest waffle pattern and a golden, crisp surface. On top goes a homemade chicken salad (hønsesalat, the creamy Danish kind), a little crispy bacon and something green – and then they are ready to serve.
They are perfect for New Year’s Eve, summer parties, graduation celebrations or a dinner with friends, when you want something a little special but still easy and manageable.
You can happily make the chicken salad well ahead – then all that is left is to assemble and serve just before the guests arrive.
A small bite with a lot of flavour – and one that always disappears quickly from the table.
Crispy rösti waffles with chicken salad
Ingredients
Chicken salad
- 200 g cooked chicken, diced
- 100 g mushrooms, sliced
- 80 g streaky bacon
- 50 g white asparagus from a jar, drained weight, cut into pieces
- 100 ml crème fraîche (18% fat)
- 50 ml good mayonnaise – I use Hellmann’s
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard – optional
- 1 spring onion, finely sliced
- Salt and freshly ground pepper
- Oil
Rösti waffles and garnish
- 16 small frozen rösti potatoes, thawed
- A little green garnish for the top
Method
- Heat a little oil in a frying pan and fry the mushroom slices over a high heat until they are golden and the liquid they release has cooked off. Season with salt and freshly ground pepper. Leave them to cool on a plate – lined with a little kitchen paper if you like.
- Cook the bacon until crisp in the oven, air fryer or a frying pan, then leave it to drain on a piece of kitchen paper.
- Mix the crème fraîche, mayonnaise, Dijon and wholegrain mustard in a bowl and season to taste with salt and freshly ground pepper.
- Fold the chicken, asparagus, mushrooms and spring onion into the dressing. Season to taste with salt and freshly ground pepper.
- Place the thawed rösti potatoes in a waffle maker and press them flat. Cook until golden and crisp.Continue until all the rösti are done, setting them aside on a wire rack as you go so they stay crisp.
- Top the rösti waffles with a spoonful of chicken salad, then sprinkle with crumbled bacon and a little green garnish.
Nutrition
Premium
Jeg skal komme med forretten nytårsaften og skal finde på noget der kan serveres uden opvarmning og transporteres. Kan man lave røsti og hønsesalaten og så bare samle det når det skal serveres?
Eller har du forslag til andet (gerne uden fisk)?
Hej Ellen
De vil nok blive en smule bløde hvis de ligger for længe – og især hvis de pakkes i bøtter.
Har du overvejet krustader? De der sprøde skaller man kan købe i større supermarkeder – det vil altså være super lækkert med hønsesalat.
Og ellers vil jeg anbefale de her små hjemmelavede mini croissanter som du kan fylde med hønsesalat eller f.eks. skinkesalat – de kan forberedes og blot fyldes når I kommer frem.
https://gourministeriet.dk/mini-croissanter-af-butterdej/
Warm wishes, Dianna
Steger eller koger du kyllingen ?
Hej Christina
Det er lidt efter hvad jeg har af rester – for laver det oftest pr jeg har rester liggende.
Skal jeg dig lave en portion helt fra bunden, til mange, så bruger jeg helst en hel kogt kylling 🙂
Warm wishes, Dianna