Smoked Salmon, Dill and Caper Cream Waffle
A healthy meal one can fully enjoy.
- 11133 Views
- 3 Comments
Ready Time
20 mins
20 mins
Preparation
10 mins
10 mins
Cooking
10 mins
10 mins
Serves
8
20 mins
Ready Time
Ready Time
10 mins
Preparation
Preparation
10 mins
Cooking
Cooking
8
Serves
Serves
Ingredients
- 3 eggs
- 400ml buttermilk
- 1/3 cup vegetable oil
- ¾ cup plain flour
- ¾ cup buckwheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Dill and Caper Cream
- 2 tablespoons chopped dill
- 250g crème fraiche
- Zest and juice of a lemon
- 2 tablespoons capers,
- roughly chopped
- 200g smoked salmon
- Ground black pepper, extra dill to garnish
Method
- To make the dill and caper cream, beat together the dill, crème fraiche, lemon zest, juice and capers until well mixed; set aside.
- Select BUTTERMILK setting and dial up 6 on the browning control dial.
- Preheat until orange light flashes up and the word HEATING disappears.
- To make the waffles, whisk eggs, buttermilk and oil in a large jug.
- Place flours, baking powder and salt into a large bowl, make a well in the centre and whisk the egg mixture into the flour to form a smooth batter.
- Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
- To serve, top each waffle with slices of smoked salmon and a dollop of the caper cream.
Appliance
Comments
Is that one cup of oil for the waffles?
Hi Maree, Apologies for the error. We will get this fixed. The oil should be 1/3 cup and the buttermilk is 400ml. Thanks for flagging this with us. Sorry if this has caused any inconvenience.
... it seems a lot for the amount of flour AND the amount of buttermilk in the waffles. Yes, I know that buckwheat is a 'thirsty' flour
.