Zucchini waffles with salmon and cream cheese
Description
The recipe won't take much time. The perfect combination of salted red fish and aromatic vegetable waffles with juicy cream cheese can drive any culinary gourmet crazy. By the way, you can prepare the waffles in advance and serve them portioned as a festive appetizer. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the listed ingredients. For the red fish, it is best to salt it ahead of time or buy it lightly salted or marinated.
- 2
Step 2
Cut off both ends of the zucchini and rinse it under water. Grate on a coarse grater into a deep bowl and add salt. Stir and let stand for 10 minutes. Then squeeze the pulp to remove the liquid and discard the juice.
- 3
Step 3
Crack a chicken egg into a bowl and sprinkle in a little vegetable seasoning; add as much as you like. Whisk everything thoroughly with a fork or a whisk.
- 4
Step 4
Pour in the vegetable oil and mix again.
- 5
Step 5
Add the wheat flour and work it into the mixture. The dough should be not very thick—like for pancakes.
- 6
Step 6
Preheat the waffle iron and, the first time, spray or brush its plates with vegetable oil. Heat through, then spoon 2–3 tbsp of batter onto the center. Close the waffle iron.
- 7
Step 7
Cook the waffles until golden brown, about 2–3 minutes.
- 8
Step 8
Place the waffles on a plate and bake the next batch. Repeat until the batter is used up. If you like soft waffles, stack them on top of each other—they will steam through and soften. If you prefer crispy waffles, put them on a rack, spaced apart from each other.
- 9
Step 9
Arrange the waffles on a plate and garnish with slices of sliced salmon. Spoon the cream cheese into a piping bag and pipe the cheese onto the waffles. Serve the dish.