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Smoked Salmon, Dill and Caper Cream Waffle

Serves 8



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


  • 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.


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Smoked Salmon, Dill and Caper Cream Waffle