Zucchini Waffle With Smoked Salmon And Greens Recipes

ZUCCHINI WAFFLE WITH SMOKED SALMON AND GREENS

Steps:

• Sprinkle zucchini with 1 teaspoon salt; toss to coat. Transfer to a colander and let stand 10 minutes. Meanwhile, heat oil and garlic in a medium skillet over medium-high until garlic begins to sizzle. Add spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt and pepper.
• Preheat a waffle iron to medium. In a large bowl, whisk together flour and baking powder. Squeeze zucchini dry in a large potato ricer or a clean kitchen towel; transfer to a bowl. Stir in eggs, cheese, scallions, and dill. Pour over flour mixture and gently stir to combine. (Batter will be very thick.)
• Spray waffle iron with cooking spray. Spoon one-quarter of batter (about 1/2 cup) into center; spread into a 5-inch circle and close. Cook until golden brown and crisp, 7 to 9 minutes. Transfer directly to the rack of a 200-degree oven to keep warm while cooking remaining waffles. Serve warm, with spinach, creme fraiche, and salmon, sprinkled with dill sprigs and pepper.

SMOKED SALMON AND WAFFLES

Steps:

• For the sauce: In a small bowl, whisk together the sour cream, lemon zest, lemon juice and salt. Set aside.
• For the waffles: Preheat a waffle iron according to the manufacturer's directions.
• In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder and salt. Form a well in the center and add the eggs, milk and sour cream. Starting from the inside, whisk together the wet ingredients, slowly incorporating the dry ingredients. When almost fully incorporated, drizzle in the butter and whisk until just combined.
• Scoop enough batter into the waffle iron to fill three-quarters of the way. Sprinkle with 1 1/2 teaspoons capers and 1 teaspoon chives. Close and cook until golden brown and crispy, about 5 minutes. Remove the waffle and divide in pieces along the marked lines. Top with a few slices of smoked salmon, a dollop of the lemon sour cream and some chives. Repeat with the remaining ingredients to make more waffles.

ZUCCHINI WAFFLES (GREEN WAFFLES)

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Mix zucchini, eggs, vegetable oil, onion powder, and salt together in a bowl. Stir in potato flakes and baking powder; mix until batter is combined.
• Pour 1/2 cup of the batter onto the center of the waffle iron. Close the lid; cook until iron stops steaming and waffle is crisp, about 5 minutes.

SMOKED SALMON WAFFLES

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.

ZUCCHINI SQUARES WITH SMOKED SALMON

Steps:

• Squeeze and drain the excess moisture from the zucchini and when drained well combine with grated onion, and 100g of the cream cheese, flour, cheese, garlic, oil, eggs and salt and pepper until well combined.
• Spoon the mixture into a greased and lined 22x30cm tin and smooth surface.
• Bake at 180°C for 30 minutes or until firm to touch. Allow to cool, then cut into 24 squares.
• Combine the remaining cream cheese, chopped dill and rind.
• To serve, top each square with a spoonful of cheese mixture, some folded smoked salmon and a sprig of dill.

SMOKED ZUCCHINI AND SQUASH

Steps:

• Mix Italian dressing, yellow squash, zucchini, cherry tomatoes, and spring onions together in a large bowl. Cover with plastic wrap; let marinate in the refrigerator for 2 hours.
• Place a vegetable tray in a smoker and heat to 250 degrees F (121 degrees C) according to manufacturer's instructions. Add wood chips.
• Transfer marinated vegetables to the tray, reserving excess dressing in the bowl.
• Cook vegetables, basting every 20 minutes with 1/3 of the reserved dressing, until tender, about 1 hour.

GREEN SPINACH AND ZUCCHINI WAFFLES WITH SAUSAGE AND POTATO HASH

Steps:

• To make the waffles, whisk together the butter, eggs, milk and vanilla until well combined. Set aside.
• In a large bowl, stir together the flour, baking powder, baking soda and salt. Add in the wet ingredients and stir until just combined. Fold in the zucchini and spinach. Pour 1/3 cup batter into each cavity of a preheated waffle iron. Cook until golden brown and crispy, according to your iron's directions. Transfer the cooked waffles to a wire rack set over a baking sheet, to prevent from getting soggy while you continue cooking the rest.
• To make the hash, heat a large skillet over medium-high heat. Once hot, add the sausage and begin breaking it up with a wooden spoon, cooking until brown and crispy, about 8 minutes. Stir in the onion, potatoes, carrots, and bell pepper. Season with salt and pepper. Cook over medium, stirring often, until the potatoes and carrots have softened, about 10 to 15 minutes.
• Serve the waffles with a spoonful of the hash on top. Garnish with parsley and enjoy.