Sweet waffles are the canvas for this light fish salad. The presentation is visually stunning, and the recipe is easy to prepare.
Yield:
6 servingsIngredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher or sea salt
3 eggs
2 cups milk
3/4 cup (1-1/2 sticks) butter, melted
Caramelized Onion
3 egg whites
Nonstick cooking spray
2 cups baby salad greens or mesclun mix
Dilled Trout Salad
Instructions
In a mixing bowl, sift flour, baking powder, and salt. In a separate bowl, beat whole eggs, milk, and butter together until incorporated. Combine the dry and wet ingredients, then add Caramelized Onion. In a small bowl, beat egg whites until they form soft peaks, then fold them into the batter.
Heat a waffle iron and coat with nonstick cooking spray. Pour 1/2 cup batter onto the waffle iron, then cook until waffles are crisp. Repeat with remaining batter. Keep finished waffles warm. When ready to serve, top each waffle with a small mound of salad greens and Dilled Trout Salad.
Caramelized Onion
Ingredients
3 tablespoons butter
1 large onion, sliced thin
Kosher or sea salt and freshly ground black pepper, to taste
Instructions
Heat butter in a heavy skillet over medium heat. Add onion, season with salt and pepper (about a pinch of each), and reduce heat. Cook, stirring often, until the onion caramelizes and becomes golden brown, about 25 to 30 minutes. Remove onion to a plate and let cool.
Dilled Trout Salad
Ingredients
8 ounces smoked trout, flaked
3⁄4 cup sour cream
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
1 tablespoon grated fresh horseradish
1 cucumber, peeled, seeded, and diced fine
Kosher or sea salt and freshly ground black pepper, to taste
Instructions
Combine all ingredients, then let rest in the refrigerator at least 1 hour or overnight.
