Dill and Chive Waffles with Smoked Trout
A great waffle combination for those of you who like a more savoury option. Perfect for brunch if you feel like sleeping in over the weekend!
DILL AND CHIVE WAFFLES WITH SMOKED TROUT AND FENNEL AND LEMON SALAD
FOR THE WAFFLES
270 gm plain flour
2 tbsp. each finely chopped dill and chives
Finely grated rind of 1 lemon 2
Tsp baking powder
1 tsp bicarbonate of soda
440 ml buttermilk, well shaken
100 gm butter, melted and cooled
Smoked trout, broken in to rough chunks
FOR THE SALAD
1 medium fennel bulb, thinly sliced on a mandolin, fronds reserved
¼ cup coarsely torn flat-leaf parsley
1½ tbsp. extra-virgin olive oil
1 tsp each white wine vinegar and lemon juice, or to taste
1. Combine flour, herbs, rind, baking powder, bicarbonate of soda and 1 tsp sea salt in a bowl and make a well in the centre. Whisk buttermilk, eggs and melted butter in a separate bowl to combine, add to well in dry ingredients, mix to combine, then set aside to rest (30 minutes). Preheat a waffle iron and cook batter in batches, according to the manufacturer’s instructions, until golden and crisp (4-5 minutes) and keep warm.
2. For fennel salad, combi all ingredients in a bowl and massage gently to combine. Set aside.
3. To serve, place waffles onto a plate, top with pieces of smoked trout and top with your fresh fennel salad.