Smoked Salmon And Waffles Recipes

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SMOKED SALMON WITH DILLED POTATO WAFFLES



Smoked Salmon with Dilled Potato Waffles image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 18

1 cup sour cream
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
2 teaspoons grated onion
1 teaspoon grated lemon zest
2 hard-boiled eggs, peeled and chopped
2 teaspoons minced fresh parsley
Salt and freshly ground black pepper, to taste
1 teaspoon freshly squeezed lemon juice
4 cups mashed potatoes
1/2 cup all-purpose flour, pre-sifted
3 eggs
2 tablespoons fresh dill, chopped
1 teaspoon baking powder
Melted butter, for waffle iron
2 cups (about 16 ounces) smoked salmon, or 2 1/2 cups grilled salmon, flaked
11/2 cups minced whole green onions
6 teaspoons (about 1-ounce) caviar (optional)

Steps:

  • For sour cream-dill dressing, combine all of the ingredients and mix well. Chill until serving time.
  • For waffles, combine all waffle ingredients. It should be the consistency of very thick pancake batter. Preheat a waffle iron and brush the surface with melted butter. Prepare the waffles according to the machine instructions and cook until golden and crisp. Trim to 3 inches in diameter. Repeat with remaining batter. Keep the prepared waffles warm in a 250 degree oven.
  • Assembly: Spray the inside of a stack cylinder with vegetable spray and place on a small serving platter. Place a waffle round in the bottom of a cylinder and layer with 1 tablespoon dressing, followed by 1 tablespoon green onions and 11/2 ounces salmon. Repeat twice for each stack, using 3 waffles per stack. Press down on the stack gently but firmly and remove the cylinder. Garnish with a dollop of dressing and a teaspoon of caviar. Sprinkle minced green onions around base of stack and serve.

SMOKED SALMON WAFFLES



Smoked Salmon Waffles image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 (6 1/2-inch round) waffles

Number Of Ingredients 11

4 tablespoons (1/2 stick) unsalted butter
1 3/4 cups all-purpose flour
2 teaspoons double-acting baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups milk
2 large eggs
3 1/2 ounces smoked salmon, dried
1 red onion, peeled and finely diced
6 tablespoons fresh dill
Softened cream cheese and finely chopped scallions or creme fraiche (or sour cream) and salmon caviar, for topping

Steps:

  • Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200 degrees.
  • Melt the butter and reserve. In a large bowl, whisk together the flour, baking powder, salt, and pepper. In another bowl, whisk together the milk and eggs until well blended. Pour the liquid ingredients over the dry ingredients and whisk gently to combine. Fold in the salmon, onion, dill, and melted butter.
  • Lightly butter or spray the grids or your iron, if needed. Brush or spray the grids again only if subsequent waffles stick.
  • Spoon out 1/2 cup of the batter (or the amount recommended by your waffle maker's instructions) onto the hot iron. Spread the batter evenly over the grids with a metal spatula or wooden spoon, stopping right before the edge. Close the lid and bake until golden and crisp. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest of the batch.
  • Serve with either a scoop of cream cheese and a sprinkling of chopped scallions, or a generous spoonful of creme fraiche (or sour cream) and some salmon caviar.

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