smoked salmon waffles {ffwd}

Breakfast for Dinner

The United States and France have a totally different take on waffles. Here in the U.S., waffles are breakfast fare. Though I have a waffle iron, I’m often hard-pressed to opt for waffles over pancakes because the batters are so similar, and pancakes are quicker to make and serve to waiting diners. Traditionally, they are drenched in maple syrup, though not being a fan of maple syrup (gasp!), I spread them with jam or preserves instead (pancakes too).

In France, savory waffles are served as an appetizer (not even a concept here) or, when sweet, as dessert. This week’s recipe for French Fridays with Dorie is a savory version of waffles filled with smoked salmon and complementary herbs. I decided to serve Smoked Salmon Waffles as the main event in a “Breakfast for Dinner” night.

Waffle Mix-Ins

The basic waffle batter is like the breakfast version, but with no sugar added. These waffles were flavored with chopped shallot (I didn’t realize I’d used up the scallions the night before), parsley, and chives plus smoked salmon slivers. The batter was pretty with the colorful confetti of the green and pink add-ins.

Confetti Batter

I was intrigued by an unusual step in Dorie’s instructions for cooking the waffles. She directed us to spread the batter over the grid with a spatula and leave the waffle iron open while it cooked for the first thirty seconds. After that, you close the waffle iron to finish cooking. I’ve always done the plop-and-close method, but I tried my usual way and Dorie’s way. I’m not sure why, but those I made Dorie’s way had a more uniform shape and a browner surface. I think it would be worth trying out her method with plain waffles next time I make them too.

Novel Waffle Technique

As always, it took a while to cook the waffles. Each one took about 5 minutes. I think that’s why pancakes are more popular at my house. I kept them warm in the oven, but ended up just cooking what we would eat that night, unplugging the waffle iron, eating dinner, then cooking the rest while I washed the dishes.

To round out “Breakfast for Dinner”, I served scrambled eggs with the waffles. I wasn’t able to find salmon roe at any of my usual shopping venues, so I chopped additional smoked salmon to top the dollop of crème fraîche that garnished the waffles. It added an extra splash of color. Salmon roe would have been fabulous, if I’d been able to find some.

Howard’s initial reaction was that the savory waffles were odd. After about half a waffle, he changed his mind and thought they were good. We don’t usually have breakfast for dinner. That’s often a fallback for me when I’m eating alone, so that might have been what he found unusual.

We ate the leftovers (the waffles I cooked after dinner) the next night. They reheated perfectly in the toaster. Instead of eggs, we had a simple salad to accompany the waffles, so the second night’s combo bore no resemblance to breakfast.

While I enjoyed this recipe, I don’t know that I’d make it again. If you want to know what my Dorista friends thought, you can follow their links from here. If you’d like to try them yourself, the recipe can be found here or in Dorie Greenspan’s book Around My French Table.

Enjoy the long weekend! Summer is unofficially here!

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Posted on 23 May 2014, in French Fridays with Dorie and tagged , , . Bookmark the permalink. 16 Comments.

  1. Sacrilege! I’m not letting my husband anywhere near your post. Every time I make pancakes he will eat his first batch “the right way” with butter and maple syrup. And then he eats his second batch with all sorts of nonsense, his favorite combination being cream cheese and strawberry jam! I’ve tried to set him straight, even draging him off to a maple sugar farm in Vermont on a few ocassions for re-education. Maybe we need to send you up there too:-)

  2. I’m not a fan of maple syrup, either! So these were definitely MY kind of waffles! Glad Howard enjoyed…Bill, well…not so much.

  3. It took me a while to like real maple syrup, I have to admit.

    I thought these were surprisingly good – (I’m not the smoked salmon lover in the family), but really liked the savory nature – and am getting interested in alternatives to sweet ones.

    Yours look lovely, and I’m glad that this turned into a happy experiment!!

  4. Like you I don’t think I will make them again. I am going to serve with a salad when I eat them as leftovers.

  5. I know what you mean about quicker being better. I liked these, though I will probably do salmon on top, not in, next time.

  6. Both scrambled eggs and salad would be perfect to make these a complete meal. Wonder why I had not thought about that. glad you tried and liked it.

  7. Wow you went all out this week! I love the idea of breakfast for dinner!

  8. I have a recipe for ham & cheese waffles that everyone in my house loves. The batter has soda water and is very light. Let me know if you want me to share! Have a great holiday weekend! Xoxox

  9. I am really shocked at how many people don’t like maple syrup…it happens to be one of my favorite flavors! However I grew up with a Hungarian grandmother that always used jelly or jam on her crepe like pancakes.
    I loved these waffles…even Bill ate them. He did add maple syrup to his second helping! Yours look great with the eggs as a side…a great way to serve these waffles! Have a great weekend!

  10. Breakfast for dinner is always a treat in our house. I’m looking forward to trying these some time, though it might have to be when I’m cooking for someone other than Kevin. As for the maple syrup aversion, just don’t mention it when you’re crossing the border into Canada. :)

  11. I love a savoury breakfast and these waffles would have been very very welcome in my house but unfortunately I did not have time to make them for last week. I hope to make it up soon. Your’s look so delicious! I am jealous!

  12. I usually do the plop and cook myself but tried them both and and plop and cook won. This is iron specific I guess. We also took them back to breakfast so you and I were really on the same page with this one. I’ll toast up the leftovers for another breakfast for dinner this week most certainly. With champagne!

  13. Betsy, I like your idea of serving these savory waffles as breakfast-for-dinnner-fare. They look wonderful with that smoked salmon and the scrambled eggs!
    Hope you had a wonderful long weekend!

  14. I am pretty sure I would lose my citizenship card if I didn’t like maple syrup (especially since I live in maple territory – maple sugar candy is one of my favorites).

    If you are interested in waffle ideas, Dorie’s Waffles: Morning to Midnight cookbook is really stellar (it’s out of print but Amazon usually has used copies pretty cheap). There are many savory versions inside.

  15. I don’t think I quite realized that the French didn’t really eat waffles for breakfast. Interesting!

  16. Interesting comparison of methods. I don’t make waffles a lot as Sous Chef is not much of a breakfast person, and it seems like a lot of work for one person. I’ll definitely remember Dorie’s method next time I make waffles.

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