Caramelized Onion Waffles with Dilled Trout Salad
Sweet waffles are the canvas for this light fish salad. The presentation is visually stunning, and the recipe is easy to prepare.
Sweet waffles are the canvas for this light fish salad. The presentation is visually stunning, and the recipe is easy to prepare.
Yield:
6 servingsIngredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher or sea salt
3 eggs
2 cups milk
3/4 cup (1-1/2 sticks) butter, melted
Caramelized Onion
3 egg whites
Nonstick cooking spray
2 cups baby salad greens or mesclun mix
Dilled Trout Salad
Instructions
In a mixing bowl, sift flour, baking powder, and salt. In a separate bowl, beat whole eggs, milk, and butter together until incorporated. Combine the dry and wet ingredients, then add Caramelized Onion. In a small bowl, beat egg whites until they form soft peaks, then fold them into the batter.
Heat a waffle iron and coat with nonstick cooking spray. Pour 1/2 cup batter onto the waffle iron, then cook until waffles are crisp. Repeat with remaining batter. Keep finished waffles warm. When ready to serve, top each waffle with a small mound of salad greens and Dilled Trout Salad.
Caramelized Onion
Ingredients
3 tablespoons butter
1 large onion, sliced thin
Kosher or sea salt and freshly ground black pepper, to taste
Instructions
Heat butter in a heavy skillet over medium heat. Add onion, season with salt and pepper (about a pinch of each), and reduce heat. Cook, stirring often, until the onion caramelizes and becomes golden brown, about 25 to 30 minutes. Remove onion to a plate and let cool.
Dilled Trout Salad
Ingredients
8 ounces smoked trout, flaked
3⁄4 cup sour cream
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill
1 tablespoon grated fresh horseradish
1 cucumber, peeled, seeded, and diced fine
Kosher or sea salt and freshly ground black pepper, to taste
Instructions
Combine all ingredients, then let rest in the refrigerator at least 1 hour or overnight.
