Cornmeal Waffles With Smoked Salmon

Delicious! I’m not a fan of salmon “ caviar” because it seems like something you should bait a fish hook with, The recipe is otherwise lovely.

Waffle is fantastic. I will use the recipe for hot chicken and waffles in the future. The caviar doesn't add much to the meal except appearance. If you don't have it, substitute some flaky sea salt and it will still be fabulous!

Used 2.5cups flour/1cup cornmeal to make the waffles a little more corn forward. Let the batter rest for ~30min to give the cornmeal more time to hydrate. Makes way more waffles than expected. Savory toppings: lemon shallot vinaigrette arugula, lemon garlic Greek yogurt, thin sliced cukes, capers, smoked salmon. Sweet toppings: maple syrup, berry jam, blueberries, pecans. Very popular for Mother’s Day brunch.

Made this with one of the small waffle makers from Target. Made a lovely small plate for a Sunday brunch.

The waffles were good, but the combo with the savory smoked salmon was too disconcerting for us— we longed for the crunch of a toasted bagel. Will serve the remaining waffles with blueberry sauce, which combines especially well with cornmeal.

Love this recipe. I have made the waffles with savory additions suggested and also with fruit sauce for breakfast. When making a sweet version I add a tablespoon of sugar. Half a recipe makes plenty for 2 people with enough to freeze for a fast morning.

Delicious but still didn't taste the corn too well. I'd recommend adding a bit more cornmeal.

Made a few substitutions because of availability and my rebellious nature. First I halved the recipe (made 4 waffles), put everything on a bed of arugula dressed with cucumber, red onion, lemon juice and s&p, used fresh parsley instead of the suggested herbs, and instead of creme fraiche I mixed together greek yogurt, lemon juice and some garlic. The base waffle is really good and will use the leftovers for some egg and cheese breakfast sandwiches tomorrow.

Delicious! Don’t change a thing. Yes it makes a lot of waffles but they won’t last long. Freeze them and you will have easy breakfast for a while. The lemon Creme fraiche was fantastic.

Only made the waffle. Pretty good with syrup. Steve liked it more than I did.

I have made these waffles last year when I saw the recipe in the NYT It makes a lot of batter, so, living alone, I froze some of it in mason jars. Works great. I prefer the sweet version and added a scant 1/2 cup sugar to the batter. Thaw it overnight in the fridge and breakfast is quick and easy.

This recipe makes a LOT of waffles; my total yield was 10. Thankfully they are tasty as noted above but also as the bread of a breakfast sandwich and for other uses. Will definitely be making these again and again.

A nice occasional breakfast, light and tasty. For the waffle batter I used a mix of all purpose flower/white whole wheat/corn flour/cornmeal but would have liked a bit more crunch of cornmeal. Good selection of herbs. I might add capers next time. Caviar- used white fish roe. Lots of leftover waffles to freeze for another time.

This was delicious and beautiful, a festive light meal before the symphony! I made the waffles as per recipe and topped them with arugula dressed with a shallot lemon vinaigrette, smoked steelhead, sliced salted cukes, capers, and garlic lemon yogurt (pressed garlic, lemon zest, salt). Highly recommended!

Made waffles per instructions in Belgian waffle baker. Crisp, light & delicious. Used sour cream instead of creme fraiche, pre-packaged lox, fresh dill, minced red onion, & capers as topping options as that is what I had on hand. Chopped the lox & served for breakfast as easy open face sandwich. Makes a huge batch of waffles. Will freeze extras & reheat for bfast in toaster. Can also see serving alongside beans, soups, etc, or drizzling with honey for a sweet snack. Definite repeat recipe.