Stuffed carrot waffles with smoked salmon and herb cream cheese
easy
45 mins
45 mins
Ingredients
- 125 g soft butter or margarine
- 4 Eggs (size M)
- 250 g Flour
- 2 coated Tsp Baking Powder
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Carrots
- 1 collar Chives
- 6 Stem(s) Basil
- 1/2 bunch Dill
- 300 g Double cream cream cheese
- 3-4 Tbsp Milk
- 7-10 Tbsp Sugar
- 200 g Smoked salmon in slices
- 7-10 Tbsp Oil
Directions
- 1
Cream the fat with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and sieve on top. Add 1/8 litre lukewarm water and whisk smooth with the whisks of the hand mixer. Season with salt and pepper. Cover the dough and let it rest for about 15 minutes.
- 2
Peel, wash and grate carrots. Fold carrots into the dough. Wash herbs and shake dry. Cut the chives into fine rolls, put something aside for garnishing. Pluck off basil leaves and cut finely, except for a little bit for garnishing. Pluck the dill flags. Mix cream cheese, herbs and milk. Season with salt, pepper and sugar. Heat up the waffle makers (2-pack waffle makers, 12 x 10 cm each) and spread a thin layer of oil on them. Put approx. 2 tbsp. of dough per wafer in the waffle iron and bake for 2-3 minutes until golden brown. Take out and let cool down a little.
- 3
Season with salt, pepper and sugar. Heat up the waffle makers (2-pack waffle makers, 12 x 10 cm each) and spread a thin layer of oil on them. Put approx. 2 tbsp. of dough per wafer in the waffle iron and bake for 2-3 minutes until golden brown. Take out and let cool down a little. Cover half of the waffle rectangles with salmon slices, spread with cream cheese. Put the rest of the waffles on top and cut them in half diagonally. Garnish with basil and chives
- 4
Waiting time approx. 15 minutes
Nutrition Facts
420 kcal
25 g
29 g
14 g
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