French
Lemon & Herb Waffles with Smoked Salmon

When we think of waffles for breakfast or brunch, we often think of sweet, dessert-like waffles. But what about savory waffles for other savory brunch lovers? This dish features golden, crispy waffles loaded with fresh dill. The batter includes a touch of cornmeal for added texture and flavor. Be sure to use fine to medium ground cornmeal.

Topped with smoked salmon and crème fraîche, it's a wonderful dish to serve for a spring or Easter brunch. Crème fraîche (French for “fresh cream”) is similar to sour cream, but a little richer and less tangy. It is the perfect companion for salty smoked salmon.

To keep the waffles warm as you go, set the oven temperature to 225(f) degrees and transfer them to a baking sheet until ready to assemble and serve. If hosted, waffles can also be made a day in advance and reheated at 400(f) degrees until crispy.

Brunch has never looked so good. Happy Easter!

Lemon and herb waffles with smoked salmon

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 3 large eggs, beaten
  • 2 1/2 cups whole milk
  • 3 tablespoons finely chopped fresh dill
  • 1 lemon, juiced and zested
  • 3 cups all-purpose flour
  • 1/2 cup medium ground cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon of salt
  • Crème Fraîche, to serve
  • Smoked salmon, to serve
  • Sliced ​​shallots, for garnish
  • Flaked salt, for garnish
  • Lemon slices, for garnish

Directions:

  1. Preheat oven to 225(f) degrees. Line a baking tray with baking paper.
  2. In a large bowl, whisk together the butter, eggs, milk, dill, lemon juice and lemon zest until well combined.
  3. Sift together the flour, cornmeal, baking powder, bicarbonate of soda and salt. Mix until the batter is just combined, do not over mix. Heat a nonstick waffle press (if using the stove) or an electric waffle iron.
  4. Pour the batter into the preheated waffle iron and cook until golden brown, about 3 to 4 minutes. Transfer the waffles to the prepared baking sheet and place them in the oven to keep warm while you prepare the remaining waffles.
  5. When serving, transfer the waffles to a serving plate. Top with a dollop of crème fraîche and a slice of smoked salmon. Garnish with shallots, flaked salt, dill and sliced ​​lemon.

Related Articles

Pissaladière (French Onion Tart) Recipe

Contributor

French Onion Baked Chicken

Contributor

Tomato Confit with Whipped Chèvre

Contributor

Leave a Comment