Ingredients

• 1 tablespoon sesame seeds, toasted
• 2 teaspoons poppy seeds
• 1 teaspoon dried minced garlic
• 1 teaspoon dried minced onion
• 1/2 teaspoon kosher salt
• 2 medium russet potatoes, peeled
• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup whole milk
• 3 tablespoons unsalted butter, melted
• 2 scallions, chopped
• 8 ounces smoked salmon
• 1/2 cup creme fraiche
• 1 tablespoon capers
• 1/4 cup small dill sprigs

Instructions

1. Special equipment: a waffle iron
2. For the "everything" seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside.
3. For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 tablespoon of the "everything" seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine.
4. Preheat a waffle iron. Using 1/3 cup batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer's directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they're a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven.
5. To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and "everything" seasoning, and garnish with a dill sprig.