Russian buckwheat waffles with smoked salmon

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 175 g Flour
  • 100 g Buckwheat flour
  • 1/2 TEASPOON Salt
  • 75 g Butter
  • 250 ml Milk
  • 1/2 cube (21 g) fresh yeast
  • 4 Eggs (size M)
  • 1/2 Cucumber
  • 1 small onion
  • 1 collar Dill
  • 400 g Schmand
  • 2-3 TEASPOONS Lime juice
  • 7-10 Tbsp grated peel of 1 organic lime
  • 7-10 Tbsp Salt
  • 7-10 Tbsp black pepper
  • 7-10 Tbsp Sugar
  • 400 g Smoked salmon in slices
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix both flours and salt in a large bowl. Melt butter in pieces in a small pot. Pour in milk and warm it up lukewarm, remove from the stove. Crumble yeast into the butter-milk and dissolve it while stirring. Add the yeast milk and eggs to the flour and work into a smooth dough with the dough hooks of the hand mixer. Cover and allow to rise for about 45 minutes.

  2. 2

    In the meantime cut half of the cucumber into slices. Cut the rest in half lengthwise, remove the seeds with a ball cutter. Finely dice the flesh. Peel and finely dice the onion. Wash the dill, dab dry and pluck off the little flags. Finely chop all but a few flags for garnishing. Mix sour cream, dill, cucumber cubes, lime juice and lime zest. Season to taste with salt, pepper and 1 pinch of sugar

  3. 3

    Stir the dough properly with a wooden spoon. Heat the heart-shaped waffle iron (21 cm Ø) and grease it lightly. Bake 4 waffles from the dough one after the other. Divide the waffles into individual hearts. Cover the waffle hearts with smoked salmon, cucumber slices and cucumber-dill sour cream and mix with the remaining dill garnish.

Nutrition Facts

KCAL
640 kcal
CARBS
38 g
FATS
43 g
PROTEINS
27 g