Crispy Cheddar Waffles with Smoked Salmon, Capers & Creamy Dill Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups all
• purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 1 1/2 cups whole milk
• 1/2 cup shredded sharp cheddar cheese
• 2 large eggs, separated
• 1/4 cup unsalted butter, melted and cooled
• 8 oz smoked salmon, sliced into thin strips
• 2 tablespoons capers, drained
• 1/2 cup sour cream
• 2 tablespoons chopped fresh dill
• 1 lemon, zested and juiced

Instructions

1. Step 1: Preheat your waffle iron according to the manufacturer's instructions. In a large bowl, whisk together the flour, baking powder, salt, and pepper. Step 2: In a separate bowl, combine the milk, cheddar cheese, egg yolks, and melted butter. Add this mixture to the dry ingredients, stirring until just combined. Step 3: In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold these into the batter gently but thoroughly. Step 4: Cook the waffles in your preheated waffle iron according to the manufacturer's instructions until golden brown and crispy. Step 5: In a small bowl, whisk together the sour cream, dill, lemon zest, and half of the lemon juice. Season with salt and pepper to taste.

Chef’s Insight

The secret to perfect cheddar waffles lies in folding the egg whites into the batter, giving them a light and airy texture that pairs beautifully with the smoky salmon and tangy sauce.

Notes

Feel free to adjust the spiciness of the dish by adding more or less black pepper according to your preference.