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Angled view of a waffle with sour cream, salmon roe, red onion and fresh dill

Crunchy Waffles with Sour Cream & Salmon Roe

Waffles with sour cream and salmon roe: thin, buttery, crunchy waffles topped with red onion and dill.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting 15 minutes
Total Time 1 hour
Servings: 16 waffles
Course: Appetizer, brunch, Lunch
Cuisine: Norwegian, Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 280 g all-purpose flour 2⅓ cups
  • 4 g baking powder 1 tsp, level
  • 3 g fine salt ½ tsp, level
  • 600 ml water 2½ cups
  • 250 g butter 2 sticks plus 2 tbsp, melted and cooled
Topping
  • 400 g sour cream 1⅔ cups; about 5 tsp per waffle
  • 640 g salmon roe about 22½ oz; 40 g per waffle
  • 2 small red onions sliced paper-thin
  • 4 sprigs fresh dill picked into small fronds

Equipment

  • Heart waffle iron Shallow-grid plates bake this thin batter into lacy, crunchy waffles.
  • Large bowl and whisk For a smooth, thin batter.
  • Ladle For pouring the right amount of batter onto the iron.
  • Small saucepan To melt the butter.
  • Wire rack Cooling the waffles in a single layer keeps them crunchy.
  • Sharp knife For slicing the red onion paper-thin.

Method
 

  1. Make the batter. Whisk the flour, baking powder and salt in a large bowl. Add the water and whisk about 1 minute, until smooth and lump-free; it will be as thin as cream. Whisk in the cooled butter.
  2. Rest. Let the batter stand at least 15 minutes, until the surface is dotted with tiny bubbles. Whisk again before using.
  3. Heat the iron. Preheat the waffle iron until fully hot.
  4. Bake. Pour in just enough batter to cover the plate. Bake about 3 minutes, until golden.
  5. Cool. Move each waffle to a wire rack in a single layer and let it crisp up for 5 minutes, until it feels dry and holds its shape when lifted. Don't stack them.
  6. Top. Just before serving, spoon five small dollops of sour cream (about 1 tsp each) around each waffle. Add the roe, a few slices of red onion and a few small dill fronds.

Notes

Chef's tip — Whisk the batter before every waffle. The melted butter separates as the batter stands, and a quick whisk keeps every waffle the same.
Toppings: The amounts in the list are to taste, so scale them up or down to suit the occasion.
Sour cream: Use crème fraîche or the richest sour cream you can find. Lean sour cream runs instead of holding a dollop.
Food safety: Salmon roe is sold cured and ready to eat. Keep it refrigerated and use it by the date on the jar.