Buckwheat waffles with aquavit-cured salmon and gratinéed aged cheddar
- Prepare
- overnight
- Cook
- 10 to 30 mins
- Serve
- Serves 3–4
- Dietary
- Nut-free
The curing process for the salmon takes 24–48 hours so make sure this is prepared ahead of when you want to serve it.
Ingredients
For the salmon
- 2 tbsp sea salt
- 2 tbsp granulated sugar
- 1 tbsp crushed white peppercorns
- 1 tbsp lightly crushed juniper berries
- 500g/1lb 2oz salmon fillet, centre cut, skin removed and boneless
- 100g/3½oz fresh dill, finely chopped
- 2 tbsp Swedish aquavit
For the meringue mixture
- 50g/1¾oz free-range egg whites
- 20g/¾oz caster sugar
- 10g cornflour
For the buckwheat waffles
- 350ml/12fl oz full-fat milk
- 30g/1oz free-range egg yolks (approximately 1½ yolks)
- 50ml/2fl oz maple syrup
- 50g/1¾oz clarified brown butter, melted
- 250g/9oz buckwheat flour
- 1 tsp baking powder
- ½ tsp salt
- 50ml/2fl oz double cream, whisked to soft peaks
For the gratinéed aged cheddar
- 25g/1oz butter
- 25g/1oz plain flour
- 250ml/9fl oz full-fat milk
- 150g/5½oz aged British cheddar, such as a mature West Country cheddar, grated
- pinch salt
- pinch cayenne pepper
Method
To make the salmon, mix the salt, sugar, white pepper and juniper berries in a small bowl.
Rub the mixture thoroughly into the salmon.
Place the salmon in a dish, cover with the dill and pour the aquavit over it.
Cover tightly and cure in the fridge for 24–48 hours under a light weight. Turn the salmon occasionally.
Once cured and ready to serve, wipe off any excess cure and slice thinly.
To make the meringue mixture, whisk the egg whites, sugar and cornflour in a bowl until stiff. Set aside.
To make the waffles, whisk the milk and egg yolks together in a large bowl and then whisk in the maple syrup and melted butter.
Mix the flour, baking powder and salt into the milk mixture until incorporated and then whisk until smooth.
Fold the meringue mixture into the waffle batter, followed by the whisked cream.
Let the batter chill in the fridge for at least 2 hours.
To make the gratinéed aged cheddar, melt the butter in a saucepan and stir in the flour to create a roux.
Gradually whisk in the milk and simmer until thickened.
Remove from heat and stir in the cheddar until completely melted. Season with the salt and cayenne.
Pour into a small heatproof dish.
Place under a hot grill or use a chef’s blowtorch until the cheese is bubbling and golden brown. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.)
To cook the waffles, preheat a waffle iron to hot and grease the plates. Pour in the batter and cook the waffles until golden.
Place the waffles on plates with the salmon alongside. Serve the dish of bubbling gratinéed cheese alongside the waffles.
