Savory waffles with salmon
Ingredients for 6 people
Ingredients · Servings 6
- 225 g flour
- 35 gr cornstarch
- 1 tsp baking powder
- 375 ml buttermilk
- 2 eggs
- 60 ml vegetable oil
- 1 tbsp olive oil
- 1 tsp salt
- 500 g Greek yogurt
- 8 tl wasabicreme (from tube)
- 1 tsp salt
- 200 g smoked salmon
- 3 sprigs of fresh dill
- 1 sprig of flat-leaf parsley
- 2 avocados
- 4 tsp capers
- 1 citroen
Method · 4 h 20 min
- Mix the wasabi into the Greek yogurt and add the salt. Place a colander over a mixing bowl. Place a clean tea towel (washed without fabric softener) in the colander and spoon the wasabi yogurt into it. Fold the tea towel closed and leave in the refrigerator for 4 hours or overnight.
- Make the waffle batter by mixing the flour, cornstarch, baking powder, and 1 teaspoon of salt in a mixing bowl.
- Separate the eggs, keeping the yolks and egg whites separate. Add the buttermilk, vegetable oil, and egg yolks to the waffle batter and mix until a smooth batter is formed.
- Beat the egg whites in a separate bowl until stiff. Very gently fold the egg whites into the batter to make it very airy.
- Heat the waffle iron as instructed. And grease it lightly with some oil or butter if necessary.
- Scoop 2 generous spoonfuls of batter per waffle into the waffle iron and bake for 6-7 minutes until the waffles are nicely golden brown and crispy.
- Repeat with the rest of the batter so that you have four waffles. Please note that some waffle irons finish faster than others, and the size may also vary. Check on your waffles yourself after 4 minutes to see how they are doing.
- Slice the avocados into nice slices. Top the waffles with a few slices of smoked salmon, add the avocado slices and a generous tablespoon of strained wasabi yogurt. Garnish with sprigs of dill, flat parsley leaves, and capers. Finally, grate the lemon zest over the waffles.
waffles
- Mix the wasabi into the Greek yogurt and add the salt. Place a colander over a mixing bowl. Place a clean tea towel (washed without fabric softener) in the colander and spoon the wasabi yogurt into it. Fold the tea towel closed and leave in the refrigerator for 4 hours or overnight.
- Make the waffle batter by mixing the flour, cornstarch, baking powder, and 1 teaspoon of salt in a mixing bowl.
- Separate the eggs, keeping the yolks and egg whites separate. Add the buttermilk, vegetable oil, and egg yolks to the waffle batter and mix until a smooth batter is formed.
- Beat the egg whites in a separate bowl until stiff. Very gently fold the egg whites into the batter to make it very airy.
- Scoop 2 generous spoonfuls of batter per waffle into the waffle iron and bake for 6-7 minutes until the waffles are nicely golden brown and crispy.
- Repeat with the rest of the batter so that you have four waffles. Please note that some waffle irons finish faster than others, and the size may also vary. Check on your waffles yourself after 4 minutes to see how they are doing.
- Slice the avocados into nice slices. Top the waffles with a few slices of smoked salmon, add the avocado slices and a generous tablespoon of strained wasabi yogurt. Garnish with sprigs of dill, flat parsley leaves, and capers. Finally, grate the lemon zest over the waffles.
