Smoked Salmon Waffles

Have you made savory waffles? These Smoked Salmon Waffles are full of salmon, scallions, and chives and make a marvelous brunch dish or appetizer!

Smoked Salmon for Breakfast isn’t unusual, but Dorie Greenspan’s waffle recipe was an elegant recipe that’s worthy of special occasions.

Why You Must Make

• If you love waffles, this savory version is a must-try recipe.
• Since Belgium borders France, it’s no surprise that waffles are also a French specialty. But these smoked salmon waffles are no ordinary fare.
• They are flavored with slivers of smoked salmon, scallions, and chives creating savory nibbles instead of a sweet breakfast treat.

Ingredient Notes

• Kitchen Staples – Flour, Salt, Freshly Ground Black Pepper, Eggs
• Baking Powder – Not the same as baking soda. Make sure to check the expiration date on your can. It often expires before you can use it all. Put a spoonful into a cup of very hot water to check its potency. If fresh, it will bubble vigorously.
•  Whole Milk – 3 ½% Milk Fat
•  Unsalted Butter –  Melted (salted butter also works well)
•  Smoked Salmon – Thinly sliced, then cut into thin strips or slivers
•  Scallions – Also known as green onions. Use the white and light green parts only, halved lengthwise and thinly sliced
•  Fresh Chives – snipped plus more for sprinkling
•  Crème Fraîche or Sour Cream – For serving
•  Salmon Roe – Optional garnish for serving

Recipe Tips

There is nearly always smoked salmon in my fridge. I had a feeling I’d love this recipe and I was not disappointed.

• Don’t overmix the batter. It’s better to have a few lumps than to beat it until perfectly smooth.
• You can let the batter sit, covered, for up to an hour before cooking. Make sure to stir the batter before using.
• If your waffle iron is not non-stick, you will want to grease it lightly with oil or Pam cooking spray.
• You can keep your cooked waffles warm in a 200° oven. Place them on a parchment-lined baking sheet.
• Served with a dollop of créme fraíche and a sprinkling of salmon roe, transforms these waffles into an elegant starter.
• They will definitely make for savory brunch waffles or even a chic appetizer.
• As mentioned above, your baking powder must be fresh. Your waffles won’t rise properly if it has expired.
• If serving to company, definitely make sure you reserve some of the scallions and/or chives to garnish. Salmon roe is also a lovely decorative accompaniment, but it may be hard to procure. Locally, I’ve found it at our Fresh Market grocery store.
• Leftovers can be frozen for about a month. Store in a freezer-quality Ziploc bag. Remove excess air before freezing.

I was delighted to dine on these for my lunch, though Bill (AKA the picky hubby) was not as enamored. More for me is my motto under these ever too frequent circumstances. He tried one for breakfast and most likely missed his maple syrup. C’est la vie.

Frequently Asked Questions

You May Also Like:

• Buckwheat Blini with Smoked Salmon
• Smoked Salmon Deviled Eggs
• Smoked Salmon Platter
• Smoked Salmon Reuben Sandwich
• All My Best Appetizers
• All My Best Brunch Recipes

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The Recipe:

Smoked Salmon Waffles

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Yield 8 waffles

A twist on waffles with smoked salmon and scallions for a fun appetizer or savory breakfast waffle

Ingredients

• 1-3/4 cups flour
• 2 teaspoons baking powder
• 1-1/4 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1-3/4 cups whole milk
• 2 large eggs
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 3 ounces thinly sliced smoked salmon, cut into thin strips or slivers
• 5 scallions, white and light green parts only, halved lengthwise and thinly sliced
• 3 tablespoons snipped fresh chives, plus more for sprinkling
• Crème fraîche or sour cream, for serving
• Salmon roe, for topping (optional)

Instructions

1. Whisk together the flour, baking powder, salt, and pepper together.
2. In a large Pyrex measuring cup with a spout, whisk together the milk, eggs, and melted butter.
3. Pour this mixture over the dry ingredients and stir everything together just until combined. A few lumps are OK.
4. Stir in the smoked salmon, scallions, and chives.
5. Preheat your waffle iron and if it's not nonstick, grease with oil or cooking spray. If your iron is not nonstick, brush it lightly with oil or spritz it with vegetable cooking spray.
6. When the iron is hot, pour about ½ cup batter and spread it evenly across the surface.
7. Let the batter bake for about 30 seconds before closing the lid.
8. Cook the waffle until it is well browned on the underside.
9. To keep the waffles warm if you're not serving as you go, place them on the baking sheet and place them into a 200° oven. Continue until you've cooked all the batter.
10. Cut the waffles into quarters and arrange the quarters on plates. Top as desired to serve.

Notes

Recipe from Around My French Table by Dorie Greenspan.

HOW MUCH DID YOU LOVE THIS RECIPE?

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Skinny Tip

I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.

Tip #3: You all know this one: exercise to bump up your metabolism. Shake up what you do. Hot yoga (I alternate slow flow and vinyasa) and the treadmill keep me fit. Make sure you are getting some good cardio…you need to increase your heart rate to really burn those calories. Be sure to find an activity that you enjoy so you’ll stick with it.

And please remember, before starting a new exercise program, you may need to check with your doctor.