Smoked Salmon Waffles Recipes

SMOKED SALMON WAFFLES

Steps:

• Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees.
• Melt the butter and reserve. In a large bowl, whisk together the flour, baking powder, salt, and pepper. In another bowl, whisk together the milk and eggs until well blended. Pour the liquid ingredients over the dry ingredients and whisk gently to combine. Fold in the salmon, onion, dill, and melted butter.
• Lightly butter or spray the grids or your iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
• Spoon out 1/2 cup of the batter (or the amount recommended by your waffle maker's instructions) onto the hot iron. Spread the batter evenly over the grids with a metal spatula or wooden spoon, stopping right before the edge. Close the lid and bake until golden and crisp. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
• Serve with either a scoop of cream cheese and a sprinkling of chopped scallions, or a generous spoonful of creme fraiche (or sour cream) and some salmon caviar.

SMOKED SALMON AND WAFFLES

Steps:

• For the sauce: In a small bowl, whisk together the sour cream, lemon zest, lemon juice and salt. Set aside.
• For the waffles: Preheat a waffle iron according to the manufacturer's directions.
• In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder and salt. Form a well in the center and add the eggs, milk and sour cream. Starting from the inside, whisk together the wet ingredients, slowly incorporating the dry ingredients. When almost fully incorporated, drizzle in the butter and whisk until just combined.
• Scoop enough batter into the waffle iron to fill three-quarters of the way. Sprinkle with 1 1/2 teaspoons capers and 1 teaspoon chives. Close and cook until golden brown and crispy, about 5 minutes. Remove the waffle and divide in pieces along the marked lines. Top with a few slices of smoked salmon, a dollop of the lemon sour cream and some chives. Repeat with the remaining ingredients to make more waffles.

"EVERYTHING" SAVORY POTATO WAFFLES WITH SMOKED SALMON

Steps:

• For the "everything" seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside.
• 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.
• 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.
• 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.

SMOKED SALMON WITH DILLED POTATO WAFFLES

Steps:

• For sour cream-dill dressing, combine all of the ingredients and mix well. Chill until serving time.
• For waffles, combine all waffle ingredients. It should be the consistency of very thick pancake batter. Preheat a waffle iron and brush the surface with melted butter. Prepare the waffles according to the machine instructions and cook until golden and crisp. Trim to 3 inches in diameter. Repeat with remaining batter. Keep the prepared waffles warm in a 250 degree oven.
• Assembly: Spray the inside of a stack cylinder with vegetable spray and place on a small serving platter. Place a waffle round in the bottom of a cylinder and layer with 1 tablespoon dressing, followed by 1 tablespoon green onions and 11/2 ounces salmon. Repeat twice for each stack, using 3 waffles per stack. Press down on the stack gently but firmly and remove the cylinder. Garnish with a dollop of dressing and a teaspoon of caviar. Sprinkle minced green onions around base of stack and serve.