Servings4
Ingredients
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Instructions
- Whisk the buckwheat flour, eggs and liquid into a smooth batter, then rest it for 10 minutes so the flour hydrates.
- Cook small waffles in a lightly greased waffle iron until crisp at the edges. Keep them on a rack rather than stacking, so they stay crisp.
- Stir together horseradish, lemon and black pepper and prepare the avocado and smoked salmon. Add the topping only when the waffles are ready to serve.
- Serve warm with crisp buckwheat waffles with avocado and dill; lemon and fresh herbs help balance the richness.
Kitchen note: Taste the dill, mustard and lemon just before serving; their fresh notes should lift the salmon, not overwhelm it.
Why you'll like this recipe
- Horseradish, lemon and black pepper gives the salmon a clear, balanced flavour without hiding the fish.
- The sides add contrast in texture and freshness: crisp buckwheat waffles with avocado and dill.
- You can prepare the vegetables and sauce before cooking the salmon, which keeps the final steps simple.
Tips for better results
- Prepare and measure the sides before you start cooking; salmon itself cooks quickly.
- Check the thickest piece first and stop cooking as soon as it is just done.
- Taste the sauce or dressing at the end and balance richness with lemon or vinegar.
What to serve with it
Serve with crisp buckwheat waffles with avocado and dill. Add extra lemon or herbs at the table if you want a fresher finish.
Storage
Keep the salmon refrigerated and use it within the storage window on the package; once opened or assembled, eat promptly.
Common questions
How do I keep salmon from drying out?
Use similarly sized portions, check the thickest piece early and remove the fish as soon as it is just cooked. Resting briefly helps the juices settle.
Can I prepare parts ahead?
Yes. Wash and cut the vegetables and mix the sauce or dressing in advance. For the best texture, cook the salmon close to serving time.