November 1998

Ham carpaccio on potato waffles with cream and herbs

Preparation time: approx. 1 hour

600g potatoes
1 onion
1 egg
Iodised salt
black pepper
1 pinch of ground nutmeg
125ml sunflower oil
200g soured cream
4 tbsp chopped parsley
250g Westphalian ham

 Peel the potatoes and grate them on to a dish. Place in a sieve and collect the liquid in a bowl. Then this to stand until the starch has separated, then poor off the liquid carefully.
Grate the onion and add with the grated potato and the egg to the starch and blend. Season with salt, pepper and nutmeg.
Heat oil in a frying pan and bake 4 equal sized waffles until golden brown.
Mix the soured cream with parsley and season with salt and pepper.
Cut the ham into small stripes.
Serve the potato waffles decorated with parsley cream and ham stripes on 4 warm plates.

Serve with : Delicate lentil salad.