Serves 8

WAFFLES

• 3 eggs
• 400ml buttermilk
• 1/3 cup vegetable oil
• ¾ cup plain flour
• ¾ cup buckwheat flour
• 2 teaspoons baking powder
• 1 teaspoon salt

DILL AND CAPER CREAM

• 2 tablespoons chopped dill
• 250g crème fraiche
• Zest and juice of a lemon
• 2 tablespoons capers,
• roughly chopped
• 200g smoked salmon
• Ground black pepper, extra dill to garnish

1. To make the dill and caper cream, beat together the dill, crème fraiche, lemon zest, juice and capers until well mixed; set aside.
2. Preheat waffle maker.
3. To make the waffles, whisk eggs, buttermilk and oil in a large jug.
4. Place flours, baking powder and salt into a large bowl, make a well in the centre and whisk the egg mixture into the flour to form a smooth batter.
5. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook. Repeat with remaining batter.
6. To serve, top each waffle with slices of smoked salmon and a dollop of the caper cream.