Rösti waffles with carpaccio and truffle mayo

Recipe for crisp rösti waffles with rocket, carpaccio and truffle mayo.

Course Appetizer, Snack, Starter

Cuisine Danish

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

Total Time 20

Servings pieces

Calories 192kcal

Put the egg yolk, Parmesan, Dijon mustard and lemon juice in a mini chopper and blend until you have a smooth, even cream. Scrape down the sides if needed.
Depending on how wide your mini chopper is, you may need to tilt it slightly so the blade catches the mixture.
Add the truffle oil and the neutral oil in a thin stream, a little at a time, and keep the mini chopper running until all the oil is used up and the mayonnaise has thickened. Again, it is important to tilt the mini chopper slightly so the blade mixes the ingredients from the start, otherwise your mayonnaise may not thicken.
Season the mayonnaise to taste with more truffle oil, salt and, if you like, freshly ground pepper, and keep it chilled until serving – ideally in a piping bag.

Place the thawed rösti potatoes in a hot waffle iron and press them flat. Cook until golden and crisp.
Continue until all the potatoes are done, setting them aside on a wire rack as you go so they stay crisp. Let them cool so the mayo doesn't melt.
Pipe a little mayo onto the base of each rösti waffle.
Take a little rocket, fold a slice of carpaccio around it and place it on top of the rösti waffle.
Finish with more mayo and finely grated Parmesan, and season with freshly ground pepper and, if needed, a pinch of salt.