Belgian waffles meet Norwegian salmon

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Belgian waffles are known everywhere. They are served with sweet garnishes, such as fruit compote, chocolate, or even vanilla cream. Thus, as a dessert, they are always welcome. In the dish, however, they are not. Here, salty components are added, such as pickled wild salmon and pickled vegetables.

Who is now wondering what this is and whether you can cook it at home? Yes, you can!

Ingredients

Waffles:

• 250g butter

• 125g flour

• 125g Mondamin

• 250ml buttermilk

• 10g sugar

• 4 eggs

• 1TL baking powder

• 1 tsp salt

• Pepper from the mill

Pickle salmon:

• 1kg sugar

• 600g salt

• 2 carrots

• 2 celery stalks

• 1 lemon grass

• Some parsley

• Wild caught salmon fillet (one whole side)

Cream horseradish:

• 100ml cream

• 50g horseradish (fresh)

• Salt and sugar

• Lemon juice of one lemon

Pickled vegetables:

• 1l water

• 1l balsamic vinegar

• 800g sugar

• Mixed vegetables (carrots, cucumbers, beet, cabbage etc.)

• Rex jars

Instructions

Preparation waffles:

Beat the butter with sugar, salt, pepper and yolks of 4 eggs until fluffy. Then add flour, baking powder, Mondamin and buttermilk.

Now beat the remaining egg whites with a mixer until foamy. Fold the beaten egg whites into the remaining mixture. Bake the waffles in a waffle iron until golden brown.

Preparation of pickled salmon:

Peel and chop the carrots. Wash the celery and cut it into small pieces as well. Beat the lemongrass (aroma is released) and also cut it into small pieces. Chop the parsley. Now mix all ingredients.

Pour the dry pickle over the wild salmon fillet and cover well. Now refrigerate the salmon with the pickle for about 12 hours. After the 12 hours of pickling, remove it from the salmon and rinse it in cold water. Slice the salmon thinly.

Preparation of cream horseradish:

Whip the cream with a mixer until stiff. Peel the horseradish and shave it with a microplane and add it to the cream. Fold in the remaining ingredients.

Preparation of pickled vegetables:

Boil the water, sugar, and white balsamic once. Peel, wash and chop the vegetables according to your choice. Then put the vegetables in Rex glasses.

Pour the warm pickle stock on the vegetables and let it cool down. Now cover with a lid and refrigerate. Pickle for at least 12 hours.

Now arrange everything together and enjoy.

Resumé

Definitely a more complex dish that requires some prep work, but the end result is worth it. Also, pickled vegetables will keep for several months afterwards, if not years if stored properly. Also, waffles that are left over can be frozen and defrosted when needed.

Have fun cooking them up.