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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

INGREDIENTS

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

2 eggs

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

METHOD

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.