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Sunday Brunch: Wild Rice Waffles with Smoked Salmon, Sour Cream, and Chives

Posted by Ed Levine, November 9, 2008 at 8:00 AM

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.

Wild Rice Waffles with Smoked Salmon

- serves 8 -

Ingredients

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

Procedure

1. 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.

2. 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.

3. Preheat the oven to 400 degrees and heat your waffle iron. Cook the waffles until golden brown according to the manufacturer's instructions. Spray the waffle iron with vegetable oil spray to keep the waffles from sticking. Use about 1/2 cup to 2/3 cup batter per waffle. You should have 8 waffles. When all the waffles are cooked, place them in the oven for 5 minutes.

4. Place a waffle on each plate. Lay slices of smoked salmon over each waffle and dollop with sour cream. Garnish with the chopped chives.

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Tags: Tom Douglas