Cornmeal Waffles With Smoked Salmon

Cornmeal Waffles With Smoked Salmon

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.

Ingredients

For the batter:

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

For serving:

  • 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)
  • ¼ cup finely chopped chives
  • ¼ cup roughly chopped dill
  • Freshly ground black pepper
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        650 calories; 29 grams fat; 16 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 25 grams protein; 206 milligrams cholesterol; 910 milligrams sodium

    Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
    Powered by DiningAndCooking.com

Preparation

  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.
  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.
  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.
  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.

You Might Also Like