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