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