Savory Cold Smoked Sockeye and Dill Waffles
February 26th, 2024A Salty, Savory Salmon Brunch Idea
These waffles are crisp on the outside, tender on the inside and filled to the brim with savory, salty, cold smoked sockeye salmon. The savory waffles are a delicious base for a runny egg and lots of fresh dill that makes seafood brunch or a leisurely afternoon lunch an extra special affair. The texture is really what makes these shine, so make sure to cook them until golden brown for that perfect exterior crunch.
If you don’t have smoked salmon in your kitchen right now, you can substitute any variety of cooked, flaked salmon. Alternatively, try substituting hot smoked sockeye salmon for an even more savory waffle.
Savory Cold Smoked Sockeye and Dill Waffles
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
25 minutes
Total time
40 minutes
Yield
4 cups waffle batter
Ingredients
- 1 (8 oz). package of cold smoked sockeye salmon, diced
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- 1 tablespoon baking powder
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 ½ cups milk
- 6 tablespoons unsalted butter, melted
- ¼ cup dill, finely chopped, plus more for serving
- Non-stick cooking spray
- Runny eggs, for serving
- Sour cream or creme fraiche, for serving
- Pepper, for serving
Instructions
1. Preheat waffle iron.
2. In a medium bowl, whisk together flour, cornstarch, salt, baking powder, and sugar.
3. In a separate medium bowl, whisk together eggs and milk, whisk in butter.
4. Add the wet ingredients to the dry mixture and mix until just combined. Some lumps are perfectly fine. Gently fold in the salmon and dill.
5. Generously spray the waffle iron with non-stick cooking spray. Spoon in enough batter to form a full waffle, then cook until golden brown, about 5 minutes. Repeat with remaining batter. Adjust batter amount and timing to fit your waffle iron.
6. Serve with sunny side up eggs, more dill, black pepper, and a dollop of sour cream or creme fraiche.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
