The guests are gathered for your New Year’s soiree, then start with these smoked salmon waffles with wasabi cream. Small enough to hold in one hand, while mingling with a glass of champagne in your other hand.

Waffles cut in segments to resemble hearts, topped with a fresh spinach leaf, smoked salmon, diced red onions and yellow peppers, and a dollop of creamy wasabi dressing — Heart shaped waffles and topping

The smoked salmon makes this appetizer feel a bit more luxurious, perfect for a new year’s eve party. The wasabi cream puts a nice kick to the dish, paired with the silky smooth smoked salmon. Add a few leaves of baby spinach, diced red onion and red or yellow bell pepper for the crunch.

Ingredients to add to waffles laid out on a wooden chopping board, smoked salmon on a blue plate, Greek yogurt, mayonnaise, a red onion cut in half, wasabi in a tube, washed fresh spinach, half of a yellow pepper, white sesame seeds — Waffle toppings laid out

For the best result, measure your ingredients carefully. Once you add the baking powder, make sure to not over whisk the batter as it can stop the baking powder from working properly.

Depending on the size of your waffle maker, you need to put different amounts of batter in your waffle maker. For the size waffle maker I have, it takes about 75 milliliter of batter to fill one side of the waffle maker.

Waffle maker

My waffle maker is a classic Scandinavian waffle maker, which makes two thin waffles at the same time, divided into five segments each. Unlike Belgian waffles which makes thicker waffles and in one single rectangle. Whichever waffle maker you have works. You might have to cut them up differently before adding your toppings.

Substitutes

You can choose your toppings on your waffle. Another nice combination is spinach, mozzarella and pesto.

Waffle on a grey plate topped with fresh spinach, chopped tomatoes and mozzarella, and red pesto — Waffle and toppings

Make ahead

I always appreciate a recipe that I can make a head of time. Even better if I can make it weeks ahead, stick it in the freezer and defrost in the fridge on the day. These waffles are really easy to freeze, either as is, or already cut up in its five heart segments. Take them out of the freezer on the day you need them, and let them defrost in the fridge for up to 4 hours.

For a quick defrost, lay them out on a tray and sit in a warm kitchen while you are prepping the other food for the night.

If you are in a pinch, you can start putting the topping on before they are fully defrosted and leave them sitting out until ready to serve. This works best with vegetable only toppings. Be carefully leaving toppings such as fresh fish and other meat products sitting out for too long.

On a green background, a black plate with a waffle topped with fresh spinach, red onion, yellow peppers, smoked salmon, creamy wasabi sauce, and a sprinkle of white sesame seeds

Print Recipe

Smoked salmon waffle with wasabi cream

A savoury waffle with a simple, but delicious smoked salmon topping

Prep Time15

Cook Time35

Total Time50

Course: Appetizer

Cuisine: Swedish

Keyword: smoked salmon, waffles

Servings: 12 portions

Ingredients

Waffle Batter

1 egg
100 ml oat flour
100 ml white flour
1 tsp baking powder
a pinch of salt
100 ml milk
1 tbsp butter

Smoked salmon topping

180 gram cold smoked salmon
50 ml mayonnaise
150 ml Greek yogurt
2 tbsp wasabi
1 tbsp sesame seeds

Optional toppings

½ red or yellow pepper
½ red onion
250 g fresh spinach

Instructions

Crack the egg in to a bowl.
Add in the two kinds of flour, baking powder and salt. Whisk until blended, it will be a bit chunky. Add milk and mix well into forming a smooth batter.
Melt butter and add to the batter and stir.
Heat waffle maker and depending on the size of your waffle maker add about 75 milliliter batter to each griddle.
Let them cook until golden 5-7 minutes depending on your waffle maker.
While your waffles are cooking, assemble your topping.
Cut your cold smoked salmon slices in half
Add the yogurt, mayonnaise and wasabi to a bowl and stir.
Roast the sesame seeds on a hot, dry pan.
Dice the red onion and peppers and wash the spinach leaves.
Cut the waffles in to smaller pieces, add the topping to each piece, starting with the spinach at the bottom, then salmon, peppers and onion. Finish with a dollop of sauce and sprinkle with roasted sesame seeds.

Notes

I make my own oat flour by blitzing rolled oats in my standing blender, simply because I had rolled oats in my cupboard that I needed to get used before it expired. So now I substitute at least 100 ml of oat flour in all of my baking recipes.

If you have a non-stick waffle maker, use wooden chopsticks to remove your waffle from the waffle maker, to save the non-stick surface

Sweet rather than Savoury?

Try these Freezer friendly banana waffles.

Agile in the kitchen

Smoked salmon waffles with wasabi cream