My friend Tom Douglas came up this ingenious, savory take on waffles for his best-selling first cookbook, Tom Douglas' Seattle Kitchen. Tom's recipe calls for making gravlax and chive crème fraîche. I've simplified his version by substituting smoked salmon, chopped chives, and sour cream. I promise the result is still seriously delicious.
- 2/3 cup raw wild rice
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 3/4 cups buttermilk
- 4 large eggs separated
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- 1 pound thinly sliced smoked salmon
- 1 cup sour cream
- 8 thinly sliced fresh chive stems
Bring a large pot of salted water to a boil. Add the wild rice and cook, stirring occasionally, until tender, 25 to 30 minutes. Drain and set aside to cool. You should have about 2 cups cooked wild rice.
Combine the flour, baking powder, baking soda, and salt in a bowl. In another bowl, mix together the buttermilk, egg yolks, melted butter, and wild rice. Add the dry ingredients to the wet ingredients. In an electric mixer with the whisk attachment, whip the whites to soft peaks. Fold the whites into the batter half at a time.
Place a waffle on each plate. Lay slices of smoked salmon over each waffle and dollop with sour cream. Garnish with the chopped chives.