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Waffles with salmon and wasabi hangop

Experience the holidays through the eyes of Pauline Weuring, known for her book 'Lekker makkelijk'.In this book you will find these and even more recipes, such as strudel with beets.

Ingredients

225Flour
35Cornstarch
1Baking powder
1Salt
375Buttermilk
2Eggs
60Vegetable oil
1Olive oil

1Salt
500Greek yogurt
8wasabi cream
3sprigs of dill
1Parsley
200Smoked salmon
4Capers
1Lemon
2Avocados

Preparation

Preparation

  1. Mix the wasabi into the Greek yogurt and add the salt. Place a colander over a mixing bowl. Line the colander with a clean tea towel and scoop in the wasabi yogurt. Fold the tea towel closed and let it sit in the fridge for 4 hours or overnight.
  2. Make the waffle batter by mixing the flour, cornstarch, baking powder, and 1 teaspoon of salt.
  3. Separate the eggs, keeping the yolks and whites apart. Add the buttermilk, vegetable oil, and egg yolks to the waffle batter and mix until you have a nice smooth batter.
  4. Whip the egg whites in a separate bowl until stiff peaks form. Gently fold the egg whites into the batter to keep it very airy.
  5. Heat a waffle iron and grease with some oil or butter.
  6. For each waffle, scoop two generous spoonfuls of batter into the waffle iron and bake for 6-7 minutes until the waffles are golden brown and crispy.
  7. Repeat with the remaining batter so you have four waffles.
  8. Slice the avocados nicely. Top the waffles with a few slices of smoked salmon, add the avocado slices, and a generous tablespoon of wasabi hangop. Garnish with some sprigs of dill, flat-leaf parsley leaves, and capers. Finally, zest the lemon over the waffles.