Protein Waffles with Salmon Spread
Protein Waffles with Salmon Spread
Preparation
Ingredientes
- 1 cup cottage cheese
- 3 large eggs
- 2 tablespoons extra virgin olive oil, plus more for greasing the waffle iron
- ½ cup milk
- ½ cup water
- ¾ cup Matriarca landrace corn flour
- ¼ cup oat flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon Matriarca celery powder
- ½ tablespoon Matriarca caramelized onion powder
- Salmon Spread: 6 ounces smoked salmon, finely chopped
- ½ cup Greek yogurt
- ½ tablespoon Dijon mustard
- 1 teaspoon Matriarca celery powder
- 1 tablespoon extra virgin olive oil
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped dill
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Matriarca Colima salt, to taste
- Thin slices of Persian cucumber, for garnish
- Matriarca Everything with Chipotle seasoning, for topping
Instrucciones
- Preheat your waffle iron and lightly grease it with olive oil.
- In a blender, combine the cottage cheese, eggs, olive oil, milk, and water. Blend until smooth.
- In a large bowl, whisk together the landrace corn flour, oat flour, baking powder, baking soda, salt, celery powder, and caramelized onion powder.
- Pour the blended mixture into the dry ingredients and stir gently until just combined. The batter should be thick but pourable, similar to pancake batter.
- Spoon about half a cup of batter into the waffle iron and cook until golden and crisp, about 5 to 7 minutes depending on your machine. But making sure waffles are fully cooked.
- For the salmon spread: add chopped salmon to a medium bowl. Add Greek yogurt, Dijon, celery powder, olive oil, chives, dill, lemon zest and juice and combine. Season with salt to taste if needed.
- Spread salmon on top of waffles and garnish with cucumber slices. Sprinkle everything with Chipotle seasoning on top. And if you want to add some spice and crunch, top off with some chicharrón de chile & enjoy!