Spinach Waffles with Smoked Salmon (Spinatvafler med laks)
These vibrant green spinach waffles make a beautiful base for smoked salmon, horseradish cream and fresh dill.
They are perfect as a starter, tapas-style appetizer or elegant welcome snack. The waffles can also be topped more simply, or used as a base for larger salads and other savoury toppings.
Crisp, colourful and full of flavour, these spinach waffles are surprisingly easy to make.
Ingredients
Horseradish Cream with Apple
- 250 ml (1 cup) crème fraîche
- 1 apple, coarsely grated, such as Granny Smith
- 2 tbsp finely grated fresh horseradish
- ¼ tsp sea salt
Spinach Waffles
- 150 g (5.3 oz) frozen whole-leaf spinach
- 225 g (8 oz / about 2 cups) sifted spelt flour
- 2 tsp baking powder
- ½ tsp coarse salt
- 450 ml (1¾ cups + 2 tbsp) milk
- 2 eggs
- 100 g (7 tbsp) butter, melted and slightly cooled
For Serving
- 10 slices smoked salmon, cut into strips
Garnish
- Freshly ground black pepper
- Fresh dill sprigs
Instructions
1. Make the Horseradish Cream
Mix the crème fraîche with the grated apple, fresh horseradish and salt.
Cover and refrigerate for approximately 30 minutes.
Taste and adjust the seasoning before serving.
Spinach Waffles
2. Prepare the Spinach
Allow the frozen spinach to thaw in a sieve or colander.
Press out as much excess liquid as possible, then finely chop the spinach.
3. Make the Batter
Combine the spelt flour, baking powder and salt in a bowl.
Whisk in the milk and eggs until you have a smooth batter.
Fold in the chopped spinach and melted butter.
4. Cook the Waffles
Preheat the waffle iron until very hot.
Lightly brush the plates with butter before cooking the first batch.
Pour approximately 75 ml (⅓ cup) batter into the waffle iron.
Cook each waffle for approximately 2 minutes, or until golden and crisp.
Continue until all the batter has been used.
To Serve
Arrange 3–4 small waffles per serving.
Serve with spoonfuls of the apple-horseradish cream and strips of smoked salmon.
Finish with freshly ground black pepper and fresh dill.
Notes
If making a large batch, the waffles can be cooked a few hours in advance and reheated in the oven just before serving.
For another classic Nordic topping, serve the spinach waffles with lumpfish roe, crème fraîche and finely chopped red onion when fresh roe is in season.
The waffles can also be served on their own or topped with salads, seafood or other savoury ingredients.
Recipe and image source: Arla.dk
