SMOKED SALMON WAFFLES
Provided by Food Network
Categories main-dish
Time 40m
Yield 6 (6 1/2-inch round) waffles
Number Of Ingredients 11
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.
"EVERYTHING" SAVORY POTATO WAFFLES WITH SMOKED SALMON
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the "everything" seasoning: In a small bowl, stir together the sesame seeds, poppy seeds, dried garlic, dried onion and salt. Set aside.
- For the waffles: Coarsely grate the potatoes on a box grater. Wrap the grated potatoes in a clean kitchen towel and squeeze out the excess moisture. Whisk the flour, baking powder, salt and 1 tablespoon of the "everything" seasoning together in a large bowl. Add the potatoes, eggs, milk, butter and scallions; stir to combine.
- Preheat a waffle iron. Using 1/3 cup batter per waffle, cook the waffles for about 4 minutes (or according to manufacturer's directions). With an offset spatula, flip the waffles and cook an additional 2 minutes, or until they're a deep golden brown. As you go, transfer the cooked waffles to a baking sheet and keep warm in a low oven.
- To serve: Top the waffles with smoked salmon and a dollop of creme fraiche, sprinkle with capers and "everything" seasoning, and garnish with a dill sprig.
SMOKED SALMON AND WAFFLES
Provided by Giada De Laurentiis
Time 1h
Yield 4 to 8 servings
Number Of Ingredients 14
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.
CORNMEAL WAFFLES WITH SMOKED SALMON
A touch of fine cornmeal in the batter gives these waffles a delicious crispness. For a savory approach, they are embellished with smoked salmon, crème fraîche and caviar, perfect for a celebratory soiree, midnight supper or brunch. Serve a whole waffle or cut in quarters for appetizers. If you don't have a waffle iron, the batter can also be used to make pancakes or blini. Of course, if preferred, serve these corn-perfumed waffles with sweet toppings instead.
Provided by David Tanis
Categories brunch, pancakes, appetizer, main course
Time 45m
Yield 6 servings as a main course servings, 12 as an appetizer
Number Of Ingredients 15
Steps:
- Make the batter: In a mixing bowl, stir together flour, cornmeal, salt, baking powder and baking soda. Whisk in buttermilk, eggs and butter. Beat briefly to produce a thick batter. Set aside at room temperature.
- Prepare the condiments: Stir together crème fraîche and lemon zest, and transfer to a serving dish. On a platter, arrange the smoked salmon, caviar, chives and dill.
- Heat the waffle iron according to manufacturer's instructions. When hot, ladle in a scant cup of batter. (This amount is for a round waffle with a 7-inch diameter. Adjust quantities for irons of other sizes.) Close the iron, and bake each waffle for 4 to 5 minutes, until well browned and quite crisp. You may hold waffles uncovered on a baking sheet in a 250-degree oven, for up to 20 minutes.
- To serve, lay a slice of smoked salmon in the center of each waffle. Top with a good dollop of crème fraîche and a heaped teaspoon of caviar. Sprinkle with chives, dill and a bit of black pepper. (To serve as appetizers, assemble a platter in the kitchen: Cut waffles in quarters or wedges, and top each with a small piece of salmon, a dab of créme fraîche and some caviar. Garnish with herbs and pepper.)
Nutrition Facts : @context http, Calories 650, UnsaturatedFat 11 grams, Carbohydrate 70 grams, Fat 30 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 16 grams, Sodium 910 milligrams, Sugar 9 grams, TransFat 1 gram
SMOKED SALMON NEW POTATOES
Give twice-baked potatoes a rest this year and try these stuffed spuds. Smoked salmon and cream cheese blended with lemon juice and dill are simply piped into small red potatoes. Leftovers are even good with eggs for breakfast. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.
Nutrition Facts : Calories 35 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
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