Wednesday, December 17, 2008

Christmas Brunch: Herbed Waffles with Smoked Salmon



We'll be serving Christmas brunch this year. I want to serve something special, but not have to work that hard. By the time we make Christmas Eve dinner and survive the holiday events leading up to Christmas, well, let's keep it simple.

This dish is similar to one I had at a favorite breakfast place with the best ever scones. The place closed, but not because of the food quality. I miss the scones terribly and decided to make my own version of the smoked salmon recipe.

Smoked Salmon on Herb Waffle with Creme Fraiche
for the waffles
1 and 3/4 cup cake flour (not self rising)
1 tbs. baking powder
1/4 tsp. salt
2 eggs
1 cup cream
3/4 cup lowfat milk
1/2 cup canola oil
1 tsp. dijon mustard
2 tbs. chopped flat-leaf parsley, plus 1 tbs. for garnish
2 tbs. chopped dill, plus 1 tbs. for garnish
1 tbs. chopped chives, plus 2 tsp. for garnish
pepper to taste

For the rest of the dish
12 oz. smoked salmon
6 oz. roasted tomatoes (recipe) (or sundried, packed in oil, or in the Whole Foods cheese aisle)
3 cups mesclun (spring mix) greens
6 oz. creme fraiche (or sour cream)

For the waffles, sift together the dry ingredients. Make a well in the center of the bowl. In a separate bowl, whisk the eggs then add the cream, milk and oil and mustard. Whisk well. Stir in the chopped herbs, reserving the others for garnish. Add a few grinds of pepper and whisk.

Pour the wet ingredients into the dry, mixing just until incorporated, do not overmix. Cook about 3/4 cup of batter in a round, belgian-style waffle maker for each waffle. The recipe should make at least six waffles with a "spare" just in case.

To serve, place the warm waffle on a plate, top each with 1/2 cup greens, then 1 oz. tomatoes, then 2 oz of slices of smoked salmon. Add a dollop of the creme fraiche and garnish with the reserved chopped herbs.

Main Dishes for Brunch
Shirred Eggs
Breakfast Panini
Hashbrown, Chard, Tomato and Ham Frittata

Breads, Pancakes and Waffles
Orange Brioche French Toast with Bananas Foster
Pumpkin Gingerbread Waffles

Salads (Seasonal)
Red Wine Poached Pear with Arugula
Clementine, Fennel and Pomegranate
Arugula Salad with Bleu Cheese Crostini, Roasted Pears and Grapes and Honey-Wine Syrup
Red, Gold and Orange Festive Salad

Dessert
Poundcake with Blackberry Wine Sauce and Honey Chocolate Ganache
Assorted Christmas Cookies


5 comments:

Carina said...

That sounds absolutely perfect for us!! Got any ideas for what to do without a waffle iron? I've tried to find one here in Oz, but haven't had any luck at all.

Expatriate Chef said...

You could make them as pancakes easy enough.

Foodie32 said...

Looks fantastic - as I'm sure it was. Only question is temperature of the waffle... I'd be scared that the greens would be "wilty" if the served on a warm waffle. Room temp, maybe?

Expatriate Chef said...

Yep. Don't keep the waffles heated as you cook them all, just stack on a plate. The recipe makes them very crisp, which works at room temp.

Also, you can buy the roasted tomatoes already cooked from Whole Foods, or omit them even.

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