Scandinavian Gravlax Waffles with Dill Cream Cheese
Gravlax, or cured salmon, originates from Scandinavia, where the fish is traditionally cured with salt, sugar, and dill. It was known as early as the Middle Ages and was mainly prepared by Norwegian, Swedish, and Finnish fishermen for extended sea voyages. In recent decades, it has also appeared on the menus of gourmet restaurants and is now popular as a cold appetizer or special breakfast. As the aroma of fresh dill and lemon mixes with the warm waffle, it immediately evokes the atmosphere of Scandinavian seaside breakfasts. Tip: The waffle can also be served cold, making it an excellent dish for entertaining guests. This recipe is a perfect choice if you're looking for something elegant yet simple. The contrast of the savory waffle and the cured salmon provides a truly unique taste experience that is sure to impress guests.
Ingredients for this recipe
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Preparation Steps
1
Melt the butter over low heat, then let it cool slightly. Tip: If the butter is too hot, it can scramble the eggs, so wait until it's lukewarm.
2
In a mixing bowl, whisk together the flour, baking powder, and a pinch of salt. Add the eggs, milk, and melted butter, then whisk until the batter is smooth. Tip: If lumps remain, use a whisk or strain the batter through a sieve.
3
Preheat the waffle iron and grease it lightly with butter or oil. Pour in the batter and cook for 4-5 minutes, or until golden brown. Tip: Avoid opening the iron too early, or the waffle may fall apart.
4
Meanwhile, prepare the toppings: slice the gravlax into thin strips and chop the fresh dill. Tip: Gravlax is naturally salty and slightly sweet – avoid using additional salt.
5
Spread dill cream cheese on the cooked waffle, arrange the cured salmon on top, drizzle with a little lemon juice, and sprinkle with fresh dill. Tip: Best served cold – an excellent appetizer or light dinner.
