Kumara & Spring Onion Waffles with Avocado and Hot Smoked Salmon

Pink onions
1 red onion
¼ cup of each vinegar and water
1 T sugar
1 tsp salt


Waffle Batter
300g red kumara, diced

1½ cups buttermilk

2 large eggs, separated

100g smoked cheese, finely grated

3 spring onions, finely chopped

1 tsp salt

1¾ cups (265g) high grade flour

¼ cup (35 g) cornflour

4 tsp baking powder

60g unsalted butter, melted


200 – 400g hot smoked salmon
1 large avocado, cut into wedges

Microgreens or herbs


Herb crème fraiche
½ cup (125g) crème fraiche

2 T chopped fresh herbs

zest half a lemon

salt and pepper

Pink onions

Thinly slice the red onion on a mandolin, or with a sharp knife. Heat remaining ingredients in a saucepan until the sugar dissolves, and pour over the onions. Leave for at least 30 minutes before using. The onions can be made in advance, and you can also reuse the pickling liquid.


Waffle batter

Steam the diced red kumara for 12 – 15 minutes or until tender. Cool. Mash the cooked kumara and mix in the buttermilk, egg yolks, grated cheese, spring onions and salt.

Whisk the egg whites to stiff peaks. Add the flour, cornflour and baking powder to the wet kumara mix and stir gently to combine. Fold in the melted butter, followed by the beaten egg whites in two lots.

Heat a waffle iron and add a little butter to melt. Add heaped spoonful’s of batter and cook until golden on each side. Repeat to use up all the batter. Set aside and keep warm.


Herb crème fraiche

Mix the crème fraiche with herbs, lemon and salt and pepper.


To serve

To serve arrange a waffle or two on a plate. Top with herby crème fraiche, ¼ an avocado, pink onions, and microgreens or herbs to garnish.


Makes 8 – 10 waffles depending on size – Serves 4