Step by step recipe:

1. 15 min.
   Prepare 1 ¹⁄₃ cup Light herb sauce.
2. 2 min.
   Put into a mixing bowl: ¹⁄₃ cup instant mashed-potato powder, 1 sachet baking powder *, salt and pepper.
   
   *Translator's note: French recipes often specify baking powder by the sachet: 1 sachet (10 g) = 2 level teaspoonsful, but because it is stronger, this is equivalent to 4 teaspoonsful of British baking powder!
3. 2 min.
   Add 3 eggs, 2 tablespoons butter melted and ½ cup milk.
4. 10 min.
   Mix well then leave to rest for 10 minutes to allow the dried potato to absorb the milk.
   
   You should have a mixture that looks rather like mashed potato. Add a little more milk if it seems too dry.
5. 3 min.
   Cut ½ cup smoked salmon into ribbons...
6. 2 min.
   ...and mix into the waffle mixture.
7. 5 min.
   Heat your waffle maker or iron and make your waffles one or two at a time (depending on the size of your waffle maker).
8. 
   Serve the waffles piping hot, topped with a generous spoonful of really cold herb sauce.