Dorie Greenspan's Smoked Salmon Waffles 6.000

Dixie D. Vereen for The Washington Post

Everyday Dorie Jun 27, 2016

These savory wonders taste best well done, so either give them a good bake in the waffle iron or pop them into a toaster before serving. Toasting is also a good way to reheat/revive made-ahead waffles.

These were tested in a regular and a Belgian-style wafflemaker.

Make Ahead: The topping can be made a day in advance and refrigerated.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • For the topping
  • 1 lemon
  • 4 scallions
  • 1 1/2 cups regular or low-fat sour cream
  • 1/4 cup capers, rinsed and patted dry
  • 1/4 cup snipped fresh dill
  • Salt
  • Freshly ground black pepper
  • For the waffles
  • 2 cups whole milk
  • 2 large eggs
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 ounces smoked salmon, cut into small (about 1/2 inch on a side) pieces
  • 3/4 to 1 cup diced red onion, rinsed under cold water and patted dry
  • 1/3 cup snipped fresh dill
  • 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
  • Thin pieces of smoked salmon, for serving (optional)
  • Greens tossed with olive oil and lemon juice, for serving (optional)

Directions

For the topping: Finely grate the zest of the lemon (about 1 loosely packed tablespoon); reserve for the waffles. Cut the lemon in half and squeeze the juice into a cup. Cut the dark-green parts of the scallions into thin slices; cut the white and light-green parts into thin slices and reserve for the waffles.

Mix together the sour cream, capers, dill and sliced dark-green scallion tops in a medium bowl. Season with salt and pepper and a good splash of the lemon juice. Taste, and add more salt, pepper or lemon juice, if you’d like. Cover and refrigerate until ready to use. The yield is about 1 1/2 cups.

For the waffles: Preheat a waffle iron. If you want to keep the waffles warm while you’re working on the batches, preheat the oven to 200 degrees.

Whisk together the milk and eggs in a large liquid measuring cup until well blended.

Whisk together the flour and baking powder in a large mixing bowl; season with the salt and pepper. Pour in the milk and eggs; whisk gently until smooth. Switch to a flexible spatula and stir in the salmon, onion, dill, sliced white and light-green scallions and reserved lemon zest (from making the topping). Stir in the melted butter; the batter will be a bit thin.

If your waffle iron needs it, butter the grids or grease them with cooking oil spray. Do this again only if subsequent waffles stick.

Spoon out batter – the amount will depend on your iron (mine takes a generous 1/2 cup) – onto the hot iron and spread it evenly over the grids, stopping just before the edge. Close the iron and bake until the waffles are golden. If you’d like, you can flip the waffles over after they’re baked to better brown the top side.

Transfer the waffles to the oven, arranging them on a rack in a single layer. Repeat with the remaining batter.

You can serve the waffles in a stack with the sour cream topping on the side, or dress each waffle with some of the topping, a slice or two of smoked salmon and a ruff of greens.

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Recipe Source

From cookbook author Dorie Greenspan.

Tested by Kara Elder.

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