Rösti waffles with carpaccio and horseradish cream

Recipe for easy rösti snacks – rösti cooked in a waffle iron with carpaccio and horseradish cream.

Course Appetiser, Snack, Starter

Cuisine Danish

Nøgleord Appetiser, Canapés, Carpaccio, New Year's Eve, Rösti potatoes, Snack

Total Time 20

Servings pieces

Calories 118kcal

Put all the ingredients in a bowl and whisk well with a hand mixer until the cream thickens and turns light and airy.
Season to taste with salt and freshly ground pepper, and more horseradish if needed.
*Use a fresh piece of horseradish and grate it yourself – it makes the best horseradish cream.
Transfer the cream to a piping bag if you like and keep it in the fridge until you assemble the canapés – the cream keeps well for 2-3 days in the fridge.

Place the thawed rösti in a hot waffle iron 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. Let them cool so the cream doesn't melt.
Spread a little horseradish cream on the base of each rösti and add a little fresh watercress on top.
Then fold a slice of carpaccio and place it on top, and pipe small peaks of horseradish cream over it.
Finish with a little extra watercress and season with salt and freshly ground pepper.