- What if I don't have caviar?
- You can use 'caviar substitute' or simply omit it; the salmon is flavoursome enough on its own.
- What cream cheese should I use?
- Plain spreadable cheese (e.g. Philadelphia style) so you can flavour it.
Smoked salmon and caviar waffles
The queen of luxury brunches. Here the waffle isn't a sweet treat, but a neutral, crispy base (like a blini or toast) carrying the oily richness of smoked salmon and salty, maritime taste of caviar. The acidity of lemon cream cheese cuts through the richness, keeping every bite balanced.
Ingredients
200
g
Plain flour
250
ml
Milk
2
Eggs
50
g
Melted butter
1
tsp
Baking powder
1
pinch
Salt
1
tsp
Sugar (only for browning)
150
g
Smoked salmon slices
100
g
Plain cream cheese
1
tbsp
Fresh lemon juice
1
bunch
Fresh dill
50
g
Caviar (red or black)
1
pinch
Freshly ground pepper
Shopping List (0)
Equipment Needed
- Waffle iron
- Knife
- Mixing bowl
Allergen Information
Cereals containing gluten
Eggs
Milk
Fish
Instructions
1
✓
Prepare waffle batter: mix flour, baking powder, salt and the small amount of sugar.
Tip: Sugar is not for sweetening here, but to help Maillard reaction, i.e. developing a nice brown colour.
2
✓
Add milk, egg and melted butter, mix until smooth, then cook waffles.
Tip: For savoury toppings, it's worth cooking the waffle crispier to support the weight of the topping.
3
✓
Mix cream cheese with lemon juice, finely chopped dill and pepper.
Tip: Lemon acidity 'cuts' the fattiness of cheese and salmon, making the overall effect fresher.
4
✓
Let waffles cool to lukewarm, spread with spiced cream, lay salmon slices on top.
Tip: If placed on hot waffle, cream cheese will melt and run off.
5
✓
Top with a teaspoon of caviar and decorate with a sprig of dill.
Tip: Don't oversalt the cream due to the salty taste of caviar.
Recipe FAQ
Ingredients
- 200 g Plain flour
- 250 ml Milk
- 2 Eggs
- 50 g Melted butter
- 1 tsp Baking powder
- 1 pinch Salt
- 1 tsp Sugar (only for browning)
- 150 g Smoked salmon slices
- 100 g Plain cream cheese
- 1 tbsp Fresh lemon juice
- 1 bunch Fresh dill
- 50 g Caviar (red or black)
- 1 pinch Freshly ground pepper