Cornmeal Waffles With Smoked Salmon

Name: Cornmeal Waffles With Smoked Salmon
Total time: 45 min
Yield: 6 servings as a main course servings, 12 as an appetizer
Cuisine: eastern european, russian
Ingredients: 3 cups/380 grams all-purpose flour; 1/2 cup/90 grams fine cornmeal; 1 teaspoon salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 3 1/2 cups/840 milliliters buttermilk; 3 eggs, beaten; 1/2 cup/120 milliliters melted butter; 1 cup crème fraîche or sour cream; 1 teaspoon grated lemon zest; 8 ounces smoked salmon (about 6 large slices), chilled; 4 ounces salmon roe, trout roe or other caviar (about 6 tablespoons); 1/4 cup finely chopped chives; 1/4 cup roughly chopped dill; Freshly ground black pepper

By David Tanis

Total Time: 45 minutes
Rating: 5(243)
Comments: Read comments

A touch of fine cornmeal in the batter gives these waffles a delicious crispness. For a savory approach, they are embellished with smoked salmon, crème fraîche and caviar, perfect for a celebratory soiree, midnight supper or brunch. Serve a whole waffle or cut in quarters for appetizers. If you don’t have a waffle iron, the batter can also be used to make pancakes or blini. Of course, if preferred, serve these corn-perfumed waffles with sweet toppings instead.

Featured in: Waffles Dress Up for an Evening In

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Ingredients

Yield:6 servings as a main course servings, 12 as an appetizer

For the Batter

3cups/380 grams all-purpose flour
½cup/90 grams fine cornmeal
1teaspoon salt
2teaspoons baking powder
1teaspoon baking soda
3½cups/840 milliliters buttermilk
3eggs, beaten
½cup/120 milliliters melted butter

For Serving

1cup crème fraîche or sour cream
1teaspoon grated lemon zest
8ounces smoked salmon (about 6 large slices), chilled
4ounces salmon roe, trout roe or other caviar (about 6 tablespoons)
¼cup finely chopped chives
¼cup roughly chopped dill
Freshly ground black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Make the batter: In a mixing bowl, stir together flour, cornmeal, salt, baking powder and baking soda. Whisk in buttermilk, eggs and butter. Beat briefly to produce a thick batter. Set aside at room temperature.
Step 2
Prepare the condiments: Stir together crème fraîche and lemon zest, and transfer to a serving dish. On a platter, arrange the smoked salmon, caviar, chives and dill.
Step 3
Heat the waffle iron according to manufacturer’s instructions. When hot, ladle in a scant cup of batter. (This amount is for a round waffle with a 7-inch diameter. Adjust quantities for irons of other sizes.) Close the iron, and bake each waffle for 4 to 5 minutes, until well browned and quite crisp. You may hold waffles uncovered on a baking sheet in a 250-degree oven, for up to 20 minutes.
Step 4
To serve, lay a slice of smoked salmon in the center of each waffle. Top with a good dollop of crème fraîche and a heaped teaspoon of caviar. Sprinkle with chives, dill and a bit of black pepper. (To serve as appetizers, assemble a platter in the kitchen: Cut waffles in quarters or wedges, and top each with a small piece of salmon, a dab of créme fraîche and some caviar. Garnish with herbs and pepper.)

Tip

For a more substantial dish, top each waffle with a freshly poached egg, in addition to the crème fraîche and caviar.

Ratings

5 out of 5

243 user ratings

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Comments

JA6 years ago

I think substituting one of the cups of flour for buckwheat flour would really enhance the blini effect. I will try that.

Seve Johnston6 years ago

This was delicious and beautiful, a festive light meal before the symphony! I made the waffles as per recipe and topped them with arugula dressed with a shallot lemon vinaigrette, smoked steelhead, sliced salted cukes, capers, and garlic lemon yogurt (pressed garlic, lemon zest, salt). Highly recommended!

Susie6 years ago

Made waffles per instructions in Belgian waffle baker. Crisp, light & delicious. Used sour cream instead of creme fraiche, pre-packaged lox, fresh dill, minced red onion, & capers as topping options as that is what I had on hand. Chopped the lox & served for breakfast as easy open face sandwich. Makes a huge batch of waffles. Will freeze extras & reheat for bfast in toaster. Can also see serving alongside beans, soups, etc, or drizzling with honey for a sweet snack. Definite repeat recipe.

Mac4 weeks ago

This was not good? I don’t know, the salmon roe didn’t work for me and the savory toppings didn’t either. I wanted a crunch and there was none. If you make this, I’d skip the roe and sub capers… but honestly just toast bagels with cream cheese and lox.

SCK5 months ago

Added capers and pickled red onion as toppings - the perfect New Years dinner. Went extra on one of them and drizzled maple syrup over it all - next level! Enhanced the maple smoked salmon I had. The leftovers will be excellent with maple syrup - I often find most waffles too sweet and they don't need syrup (blasphemy living in Vermont and having made maple syrup as a kid...), but these are perfect.

Christina8 months ago

I scaled the recipe down and made them with the dash mini waffle iron I used nova lox trimmings Beautiful and delicious I like the buckwheat flour idea mentioned

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