John Myers
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Buckwheat Waffles with Smoked Salmon and Mustard-dill-sour Cream
The perfect buckwheat waffles with smoked salmon and mustard-dill-sour cream recipe with a picture and simple step-by-step instructions.
Buckwheat waffles
- 100 g Soft butter
- 1 pinch Salt
- 2 Eggs
- 100 g Buckwheat flour
- 100 g Wheat flour
- 1 tsp Baking powder
- 100 g Natural yoghurt
- 100 ml Mineral water
Mustard and dill sour cream
- 300 g Sour cream
- 1 tbsp Dijon mustard
- 2 tbsp Fresh, chopped dill
- Salt
- Pepper
Otherwise
- 200 g Smoked salmon in fine slices
Buckwheat waffles
- Mix the two types of flour well with the baking powder. Beat the softened butter with the salt until frothy. Thoroughly stir in the eggs one at a time. Then alternately stir in the flour mixture, yoghurt and mineral water little by little and then let the dough rest a little (at least 30 minutes).
- Preheat the waffle iron and grease it thinly and then place about 2 heaped tablespoons of batter on the lower baking surface, close the waffle iron and bake for about 2 minutes. Take out the waffle and place on the wire rack and do the same with the rest of the waffle.
Mustard and dill sour cream
- Mix the sour cream with the mustard and the chopped dill until smooth and season with salt and pepper.
finish
- Arrange the waffles with the sour cream and salmon.
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