SMOKED SALMON & PARSLEY WAFFLES, LEMON & BASIL SOUR CREAM 

IT'S NATIONAL WAFFLE DAY! THESE SMOKED SALMON AND PARSLEY ONES ARE MY MODERN TWIST ON A CLASSIC BRUNCH, THEY'RE PERFECT FOR A LAZY WEEKEND BREAKFAST IN BED

PREPARATION TIME: 10-15 MINUTES | COOKING TIME: 5 MINUTES | FEEDS: 4-6

INGREDIENTS:
KNOB OF BUTTER
4 BABY SHALLOTS – FINELY SLICED AND LIGHTLY FRIED
250G PLAIN FLOUR
2 TSP BAKING POWDER
375ML FULL FAT MILK
2 ORGANIC EGGS – WHISKED
200G BUTTER – MELTED AND COOLED
2 SPRING ONIONS – FINELY SLICED
SMALL BUNCH OF PARSLEY LEAVES – FINELY CHOPPED
GENEROUS SPRINKLE OF SEA SALT FLAKES AND FRESHLY GROUND BLACK PEPPER
¼ ZEST OF LEMON
50G SMOKED SALMON – ROUGHLY DICED

LEMON & BASIL SOUR CREAM –
½ ZEST OF LEMON
HANDFUL OF BASIL LEAVES- STEMS REMOVED
SPRINKLE OF SEA SALT FLAKES
GOOD DRIZZLE OF EXTRA VIRGIN OLIVE OIL
HALF A POT (150G) OF SOUR CREAM

150-200G SMOKED SALMON TO SERVE
2 AVOCADOS
PEEL OF HALF A LEMON – FINELY SLICED 

MELT A KNOB OF BUTTER IN A PAN THEN ADD IN THE FINELY SLICED SHALLOTS AND COOK UNTIL SOFT AND STICKY | NEXT MELT 200G OF BUTTER AND SET TO ONE SIDE TO COOL | IN A MIXING BOWL COMBINE THE PLAIN FLOUR, BAKING POWDER, MILK, EGGS AND THE COOLED MELTED BUTTER | MIX UNTIL THOROUGHLY COMBINED BUT DON’T OVER DO IT | NEXT GENTLY FOLD IN THE COOKED SHALLOTS, SPRING ONIONS, PARSLEY AND SMOKED SALMON

TURN YOUR WAFFLE MAKER ON AND WAIT FOR IT TO REACH OPTIMUM TEMPERATURE | BRUSH WITH BUTTER AND SPOON IN AROUND 2-3 TABLESPOONS OF THE WAFFLE MIXTURE | BE SURE TO GIVE YOUR MIXTURE A STIR EACH TIME TO ALLOW AN EVEN AMOUNT OF SALMON AND SHALLOTS FOR EACH WAFFLE | COOK FOR 2-3 MINUTES OR UNTIL GOLDEN AND CRISP

FOR THE LEMON AND BASIL SOUR CREAM SIMPLY MUDDLE THE LEMON ZEST, BASIL LEAVES AND SALT FLAKES | ADD IN A DRIZZLE OF EXTRA VIRGIN OLIVE OIL | GENTLY STIR INTO THE SOUR CREAM LEAVING IT MARBLED

SERVE THE WAFFLES WITH HALF AN AVOCADO AND A GENEROUS SLICE OF SMOKED SALMON AND A DOLLOP OF BASIL SOUR CREAM | SPRINKLE OVER YOUR FINELY SLICED LEMON ZEST, ADD A LITTLE EXTRA BLACK PEPPER AND SERVE