Smoked Salmon& Dill Waffles

Ingredients

34 gr butter
220 gr all purpose flour
28 gr double-acting baking powder
3 gr salt
1 gr black pepper
475 ml milk
2 eggs
90 gr nova scotia-style smoked
1 onion
20 gr snipped dill

Instructions

Softened cream cheese and finely chopped scallions or sour cream and salmon caviar for topping. Preheat your waffle iron. If you want to hold the finished waffles until serving time, preheat your oven to 200'F. Melt the butter; reserve. In a large bowl, whisk together the flour, baking powder, salt and pepper. In another bowl, whisk together the milk and eggs until well blended. Pour the liquid ingredients over the dry ingredients and whisk gently to combine. Fold in the salmon, onion, dill and melted butter. Lightly butter or spray the grids of your iron, if needed. Brush or spray the grids again only if subsequent waffles stick. Spoon out half cup of batter (or the amount recommended by your waffle maker's manufacturer) onto the hot iron. Spread the batter evenly over the grids with a metal spatula or wodden spoon, stopping right before the edge. Close the lid and bake until golden and crisp. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest of the batch. To serve: Add a scoop of cream cheese and a sprinkling of chopped scallions or a generous spoonful of sour cream and some salmon caviar.