Sourdough Waffles with Smoked trout, lemony cream cheese and caper butter
A delicious change from sweet waffles to savory, butter waffles with smoked trout.
Course:
Breakfast, brunch, Main Course, main dish
Cuisine:
brunch, savory, sourdough
Keyword:
butter, capers, cream cheese, lemon zest, smoked trout, sourdough
Servings: 6 servings
Ingredients
Caper Butter
- 1/2 cup salted butter
- 3 Tablespoons capers
Lemony Cream Cheese
- 6 oz regular cream cheese
- 2 Tablespoons heavy cream
- 3 Tablespoons lemon zest
Waffles
- 1 cup sourdough starter - room temperature
- 1 cup whole milk
- 1/4 cup canola oil
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 cups all purpose flour
- 8 to 10 oz smoked trout
- chopped parsley for garnish
Instructions
Caper Butter
-
Melt the butter in a small saucepan. Add the capers and simmer on low for three to four minutes. Set aside.
Lemony Cream Cheese
-
Place the cream cheese, lemon zest and cream in a food processor and process until smooth - set aside.
Waffles
-
Mix the sourdough starter, milk, oil and eggs together. Whisk it until well blended.
-
Sift the dry ingredients together to be sure they are equally distributed.
-
Stir into the wet ingredients. Let the batter rest about 15 to 20 minutes.
-
Cook using your waffle iron's instructions.
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Serve with cream cheese, smoked trout and topped with caper butter, garnished with parsley
Recipe Notes
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