Gastroback WAFFLE IRON ADVANCED CONTROL - Smoked Salmon, Dill and Caper Cream

101
SMOKED SALMON, DILL AND CAPER CREAM
Ingredients
• 3 eggs
• 600 ml buttermilk
•
84 ml vegetable oil
• 90gplainour
• 90gbuckwheatour
• 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ashesupandthewordsHEATINGdisappear.
4.Tomakethewafes,whiskeggs,buttermilkandoilinalargejug.
5. Placeours,bakingpowderandsaltintoalargebowl,makeawellinthecentreand
whisktheeggmixtureintotheourtoformasmoothbatter.
6.Usingwafedosingcup,pour½cupofbatterintoeachwafesquare.Closelidandcook
untiltimerhasnishedandreadybeephassounded3times.Repeatwithremainingbatter.
7.Toserve,topeachwafewithslicesofsmokedsalmonandadollopofthecapercream.
SERVES
8
WAFFLES
PREPARATION
10
MINUTES
COOK
10
MINUTES