Today, I celebrate The International Waffle Day with an irresistible creation: Wild Garlic Waffles with Salmon and Asparagus
Rinse the salmon fillets and pat dry.
Chop the dill, and set aside.
Mix the olive oil, chopped dill, salt, and freshly ground pepper.
Coat the salmon with the marinade, cover, and leave to marinate in the fridge for an hour.
In the meantime, prepare the waffles, asparagus, and lemon-dill sauce.
Wash the wild garlic and baby spinach and spin dry in a spin dryer.
Place in a blender with the eggs, milk, melted butter and mix.
Place the flour, baking powder, salt, and pepper in a bowl.
Add the wild garlic mixture and mix everything with a whisk to form a smooth batter.
Preheat the waffle iron and grease lightly.
Pour in the batter in batches and bake. Repeat the process with the remaining batter.
Peel the ends of the asparagus and cut off a bit.
Brush the asparagus with olive oil and season with salt and pepper.
Grill for a few minutes on the barbecue or the OptiGrill as I did. Remove and keep warm.
Mix the crème fraîche with the lemon juice, grated lemon zest, finely chopped dill, salt and pepper. Set aside.
Wash and slice the lemon.
Peel the onion and cut it into rings.
Place the marinated salmon in a grill pan or the OptiGrill.
Place the lemon slices and onions on top.
Grill the salmon for approx. 6 – 8 minutes.
Then arrange on the waffles and serve with grilled asparagus, salmon eggs (optional) and lemon and dill sauce.