Exclusive summer offer - save £20.00 when you spend £100.00 or more. Simply enter the code WEB20 in your basket.
Waffles don't just have to be a sweet dessert served with ice cream (although we love that too!), try this mouth-watering savoury herb waffle recipe for a delicious meal, any time of the day!
COOKING TIME: 15 minutes, plus 30 minutes resting
For the waffles:
- 440ml whole milk
- 1 tablespoon of lemon juice
- 270g plain flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 2 tablespoons of fresh chives & dill, finely chopped
- 2 large eggs
- 100g butter, melted and cooled
For the quick pickled fennel:
- 2 small fennel bulbs
- Juice of one lemon
- Pinch sea salt
For the dill & lemon yoghurt dressing:
- 140g greek yoghurt
- 1 tablespoon lemon juice
- Zest of one lemon
- 1 tablespoon of dill, finley chopped
- Sea salt & freshly ground black pepper
300g smoked salmon
Handful of pea shoots or micro herbs
Salmon caviar (optional)
1 - First make the waffle batter. Add the milk to a jug, stir in the lemon juide and set aside. In a few minutes the milk will curdle creating homemade 'buttermilk'.
2 - Sift the flour, salt, baking powder and bicarbonate of soda into a large bowl. Whisk the eggs, buttermilk, chopped herbs and melted butter in a separate bowl and add to the flour mix. Whisk to combine, cover and set aside for 30 minutes.
3 - Make the quick pickled fennel by finely slicing the bulbs (use a mandolin if you have one). Put the sliced fennel in a bowl, add the lemon juice and a pinch of salt. Toss to combine and set aside to pickle.
4 - Make the dill and lemon yoghurt by stirring the yoghurt, lemon juice, zest and dill together in a small bowl and season to taste.
5 - Pre-heat a waffle iron and cook the batter in batches for 4-5 minutes or until golden and crisp, placing them in a warm oven while you cook the rest.
6 - To serve, place two waffles on each plate and top with smoked salmon. Squeeze any excess liquid from the fennel and place a little on top of the salmon, along with some pea shoots and/or micro herbs. Serve with the dill and lemon yoghurt and a spoonful of salmon caviar if using.