Gastroback 42421 User Manual - Page 16

Smoked salmon, dill and caper cream serves 8 waffles preparation 10 minutes cook 10 minutes Ingredients • 3 eggs • 600 ml buttermilk • 84 ml vegetable oil • 90 g plain flour • 90 g buckwheat flour • 2 teaspoons baking powder • 1 teaspoon salt Dill and caper cream • 2 tablespoons chopped dill • 250 g Crème Fraiche • Zest and juice of a lemon • 2 tablespoons capers, roughly chopped • 200g smoked salmon • Ground black pepper, extra dill to garnish Method 1. To make the dill and caper cream, beat together the dill, crème fraiche, lemon zest, juice and capers until well mixed; set aside. 2. Select BUTTERMILK setting and dial up 6 on the browning control dial. 3. Preheat until orange light flashes up and the words HEATING disappear. 4. To make the waffles, whisk eggs, buttermilk and oil in a large jug. 5. Place flours, baking powder and salt into a large bowl, make a well in the centre and whisk the egg mixture into the flour to form a smooth batter. 6. Using waffle dosing cup, pour ½ cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter. 7. To serve, top each waffle with slices of smoked salmon and a dollop of the caper cream. 52