101
SMOKED SALMON, DILL AND CAPER CREAM
Ingredients
• 3 eggs
• 600 ml buttermilk
• 84 ml vegetable oil
• 90 g plain flour
• 90 g buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon salt
Dill and caper cream
• 2 tablespoons chopped dill
• 250 g Crème Fraiche
• Zest and juice of a lemon
• 2 tablespoons capers, roughly chopped
• 200g smoked salmon
• Ground black pepper, extra dill
to garnish
Method
1.
To make the dill and caper cream, beat together the dill, crème fraiche, lemon zest, juice
and capers until well mixed; set aside.
2.
Select BUTTERMILK setting and dial up 6 on the browning control dial.
3.
Preheat until orange light flashes up and the words HEATING disappear.
4.
To make the waffles, whisk eggs, buttermilk and oil in a large jug.
5.
Place flours, baking powder and salt into a large bowl, make a well in the centre and
whisk the egg mixture into the flour to form a smooth batter.
6.
Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook
until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter.
7.
To serve, top each waffle with slices of smoked salmon and a dollop of the caper cream.
SERVES
8
WAFFLES
PREPARATION
10
MINUTES
COOK
10
MINUTES
Summary of Contents for WAFFLE IRON ADVANCED CONTROL
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