Salmon Waffle Recipe

Preparation of the waffle batter: Mix the flour, salt, yeast, softened butter, and egg yolks. Gradually add the milk while continuing to mix. Whip the egg whites with a pinch of salt. Gently combine the two mixtures and refrigerate for 30 minutes. Cook the waffles before serving to allow them to cool.

Preparation of the whipped cream: Place the bowl and the whisk in the freezer for 10 minutes. Pour the very cold cream into the bowl and whip it at high speed. When streaks start to appear, add the stabilizer along with salt and pepper. Once the whipped cream is firm, transfer it to a piping bag and refrigerate.

To finish, plating the waffles: Cut the waffles in half and place them on the serving plate, offsetting them. Add a little whipped cream. Slice the salmon, roll the slices, and place them partially on the whipped cream and the waffle. Add eggs to the ends of the salmon rolls. Arrange the salad leaves and beetroot nicely. Drizzle a few drops of vinegar around and add small toothpicks. Just before serving, add a drizzle of lemon over the half waffles.