Ingredients
For the waffles:
- 1 egg
- 50 g baby spinach leaves
- 150 g flour
- ½ sachet dry yeast (3.5 g)
- 50 g Parmesan cheese
- 2 dl milk
- 50 g salted butter
- salt and pepper
For the topping:
- 250 g smoked salmon
- 50 g trout eggs
- ½ lemon
- 2 dl heavy cream
- ¼ bunch of chives
- 8 sprigs of dill
- pepper
- salt
Preparation
- Use a blender to mix the spinach with the milk and the egg.
- Put the flour, grated Parmesan cheese, yeast, and pepper in a bowl and mix well with an immersion blender. Add the spinach mixture little by little and then 30 g melted butter. Mix well and season. Cover with a cloth and allow to rest at room temperature for 60 minutes.
- Use an immersion blender to whisk the cream together with lemon juice, salt and pepper until stiff. Mix in the chopped chives.
- Cut the salmon into small cubes. Put everything in the fridge.
- Melt the remaining butter and heat the waffle iron. Grease the waffle iron with the melted butter and bake your waffles as usual, ±3 minutes per waffle (8 to 9 waffles in total).
- Use a piping bag to spread the (unsweetened) whipped cream on the waffles. Finish with salmon cubes, trout eggs, baby spinach leaves, and sprigs of dill. Serve immediately.
Enjoy!
August 24, 2023
