Beetroot waffles with salmon tartare

Ingredients for 4 servings:

• 150 g beetroot, cooked
• 100 g flour
• 5 m.-sized eggs
• 1 bunch parsley, fresh
• 1 sprig rosemary
• 1 sprig of thyme
• 1 sprig of dill
• 200 g salmon (sushi quality)
• 2 spring onions
• 1 small lemon(s)
• 2 tbsp yogurt, 10% fat or sour cream
• 100 ml milk
• some salt and pepper
• 1 dash of oil, for baking
• 1 small shallot(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

The spicy waffles can also be eaten cold

For the waffles, coarsely grate the cooked beetroot, finely chop half of the parsley, the rosemary, and the thyme, and peel and finely dice the shallot. Combine these ingredients with the flour and eggs, then season to taste with salt and pepper. Heat the waffle iron to high, brush with oil, and spread the creamy mixture thinly onto the waffle iron. Each waffle takes about 4 minutes. You can eat the waffles immediately or keep them warm in the oven at 40 degrees Celsius until all the waffles are ready. This amount makes about 9 waffles. For the salmon tartare, finely dice the fresh salmon and mash them even finer with a fork. Finely slice the spring onions, finely chop the dill and the other half of the parsley, and squeeze the lemon. Combine these ingredients in a bowl with the yogurt and milk, season with salt and pepper to taste, and refrigerate for at least 2 hours. Tip: You can also prepare the salmon tartare 1 day in advance, store it in the refrigerator and serve it the next day with the warm waffles.