Waffles topped with smoked salmon and cream cheese make for a delightful and refined dish, blending the tender texture of waffles with the savory taste of salmon. This recipe is sure to be a hit with your loved ones at any special occasion. Its simplicity and vibrant flavors make it versatile for various gatherings.
I often whip up these waffles when I’m in the mood for something quick yet out of the ordinary. The batter is straightforward, with no tricky techniques, and the result retains its shape and that satisfying crunch.
The key here is not to overload the toppings. The salmon should stand out, while the cheese complements without overpowering. A hint of acidity, fresh herbs, and a warm waffle tie the whole ensemble together beautifully.
This recipe works wonderfully for breakfast or a light dinner. I prepare the waffles in advance and assemble the toppings just before serving to ensure the flavor and texture remain true.
Waffles with Salmon and Cream Cheese
Ingredients
- 250 g flour Use all-purpose flour for the best results.
- 2 pcs eggs Preferably fresh and at room temperature.
- 300 ml milk Can be substituted with plant-based milk for a lighter option.
- 50 ml oil Use refined oil for cooking.
- a pinch salt Add to taste.
- to taste pepper To enhance the flavor.
- 200 g salmon You can use either fresh or smoked.
- 150 g cream cheese Choose a smooth cream cheese for a lighter texture.
- to taste herbs Parsley or dill work perfectly.
Method
- In a large bowl, mix the flour, eggs, milk, and oil, whisking until smooth.
- Add salt and pepper to the batter, mix again.
- Preheat the waffle iron and grease it with oil before pouring the batter.
- Pour a portion of the batter onto the waffle iron, close the lid, and cook until golden brown for about 5-7 minutes.
- Place the cooked waffles on a plate and let them cool.
- Top each waffle with slices of salmon and cream cheese, garnish with herbs.
Notes
- For crispier waffles, replace 30% of the milk with water. The batter becomes lighter, and the crust is crisper.
- Avoid stacking hot waffles on top of each other. They steam and lose their texture, even if they were perfect initially.
- You can mix the cheese with a pinch of lemon zest. It provides a fresh aroma without noticeable acidity.
- It's better to slice the salmon with a knife rather than tearing it by hand. The cut is neat, and the flavor is perceived cleaner.
- If you're not serving the waffles immediately, warm them in a dry oven at 160°C for 3-4 minutes before assembling. They regain their crispiness.
- The batter can be made in advance and stored in the fridge for up to 12 hours. Just stir before baking — the structure won't suffer.
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