Reiver wanted to try some unusual waffles while he was here. Initially I made croque-madame waffles, which were delicious, but not weird enough for him. (The toppings were interesting, but it was still just a basic waffle underneath.) So this was the next waffle recipe that I decided to try.

I'd made the buckwheat waffles that form the base of this recipe before. But hadn't had a specific set of toppings or flavour profile in mind when I did. This time I figured I'd follow the suggested recipe in the book and top them with smoked salmon and sour cream¹. So, basically like blini, but in waffle form.

Buckwheat Waffles with Smoked Salmon

Slightly adapted from Waffles: Sweet, Savory, Simple by Dawn Yanagihara

Ingredients

• 4-6 buckwheat waffles
• 250g smoked salmon
• 1/2 c. crème fraîche or sour cream
• 1/2 red onion, thinly sliced
• 1 Tbsp. chopped fresh chives and/or dill
• 2 Tbsp. capers
• black pepper, to taste

Directions

1. Prepare your waffles.
2. Top each with a couple slices of smoked salmon and a dollop of crème fraîche/sour cream.
3. Garnish with red onion, chives, dill, capers, and/or pepper and serve.

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¹ The recipe technically called for crème fra&icric;che, but they didn't have any at my usual grocery store and I didn't want to make a separate trip out to get it, so I just used sour cream instead. Still delicious and slightly lower fat than the alternative! ^Back