Savory waffles are a great breakfast option. The combination of spinach and salmon will give you energy for the whole day. Serve them as mini cakes and surprise your loved ones!
Ingredients:
- 5 tablespoons grated horseradish
- 2 eggs
- 20 g trout caviar
- 1 tablespoon fresh dill
- 200 g all-purpose flour
- 220 ml whole milk
- 100 g frozen spinach leaves
- 40 ml oil
- 2 pinches black pepper
- 0.5 teaspoon baking powder
- 500 g cream cheese
- 2 tablespoons grated lemon zest
- 1 teaspoon lemon juice
- 4 pinches salt
- 250 g smoked salmon
- 1 teaspoon mixed peppercorns
Preparation:
Step 1: Grinding Peppercorns Place pink peppercorns into a blending container and grind (with the measuring cup attached), holding down the turbo/2-second button, then transfer to another container.
Step 2: Preparing Spinach Batter Place spinach into a blending container, add milk, and blend (with the measuring cup attached) for 30 seconds/speed 4. Add flour, eggs, oil, baking powder, and 2 pinches of salt, mix everything (with the measuring cup attached) for 30 seconds/speed 4. Transfer the batter to another container and let it rest for 10 minutes. Clean the blending container.
Step 3: Preparing Cream Cheese Spread Place cream cheese, dill, lemon juice and zest, horseradish, 2 pinches of salt, and ground peppercorns into the blending container. Mix (with the measuring cup attached) for 10 seconds/speed 6. Transfer the cream cheese spread to another container, season again with salt and pepper.
Step 4: Baking and Assembling Waffles Bake 4 waffles from the spinach batter and let them cool on a wire rack. Spread 3 waffles with the cream cheese spread, set aside 2 tablespoons of the spread. Divide the salmon into 4 pieces, place 3 pieces on the spread waffles. Stack the waffles on top of each other, covering with the unsmeared waffle.
Step 5: Decorating Waffles Spread the waffle cake with the remaining cream cheese spread, decorate with salmon, caviar, and peppercorns.
