Green Spinach Waffles with Cream Cheese Spread and Smoked Salmon
Method
- Make the waffles: Blend eggs, milk, and spinach into a smooth green liquid. Add oats, flour, baking powder, salt, and oil, then blend again until smooth. Let the batter rest for 10 minutes. Cook in a greased, hot waffle iron until golden and crisp.
- Make the cream cheese spread: Stir together cream cheese, crème fraîche, lemonzest, lemon juice, and pepper. Fold in the dill and chill until serving.
- Assemble: Spread the cream cheese mixture over the warm waffles, top with smoked salmon, garnish with dill and cucumber ribbons, and serve with lemon wedges.
Tip: For a festive touch, serve as bite-sized canapés.
Ingredients
Spinach Waffles
3 eggs
250 ml milk
75 g fresh spinach
150 ml rolled oats
150 ml plain flour
1½ tsp baking powder
½ tsp salt
2 tbsp olive oil (plus extra for greasing the waffle iron)
Cream Cheese Spread
200 g plain cream cheese
3 tbsp crème fraîche
Zest of 1 organic lemon
1–2 tsp lemon juice (to taste)
Freshly ground black pepper
2 tbsp finely chopped dill
Topping
200 g smoked salmon
Lemon wedges, for serving
Extra dill, for garnish
Cucumber ribbons
What you will need
What you will need