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Buckwheat waffles with aquavit-cured salmon and gratinéed aged cheddar
Fruit and vegetables
100g/3½oz fresh
dill
, finely chopped
Tins, packets and jars
25g/1oz
plain flour
Cooking ingredients
2 tbsp
sea salt
2 tbsp granulated
sugar
1 tbsp crushed
white peppercorns
1 tbsp lightly crushed
juniper berries
20g/¾oz
caster sugar
10g
cornflour
50ml/2fl oz
maple syrup
250g/9oz
buckwheat flour
1 tsp
baking powder
½ tsp
salt
pinch
salt
pinch
cayenne pepper
Dairy, eggs and chilled
50g/1¾oz free-range
egg whites
350ml/12fl oz full-fat
milk
30g/1oz free-range
egg yolks
(approximately 1½ yolks)
50g/1¾oz clarified brown
butter
, melted
50ml/2fl oz double
cream
, whisked to soft peaks
25g/1oz
butter
250ml/9fl oz full-fat
milk
150g/5½oz aged British
cheddar
, such as a mature West Country
cheddar
, grated
Meat, fish and poultry
500g/1lb 2oz
salmon
fillet, centre cut, skin removed and boneless
Other
2 tbsp Swedish aquavit
Back to recipe
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