Waffle Torte with Smoked Salmon and Scrambled Eggs

By The Canadian Living Test Kitchen

9 people added this to their Recipe Box

Waffle Torte with Smoked Salmon and Scrambled Eggs

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	580580 cal
pro	26 g26g pro
total fat	31 g31g total fat
sat. fat	10 g10g sat. fat
carb	49 g49g carb
fibre	1 g1g fibre
chol	569 mg569mg chol
sodium	951 mg951mg sodium
% RDI:	-
calcium	1616 calcium
iron	2626 iron
vit A	3434 vit A
vit C	33 vit C
folate	3838 folate

The inn's kitchen sources custom-smoked wild sockeye salmon so that this magnificent West Coast product is ready to slice for guests no matter what time of day they're seated in the Pointe Restaurant. The chef slices waffle halves horizontally and layers them with filling, then nestles the torte on shredded hash browns. For a simpler version, we topped the waffle with eggs and salmon.

Ingredients

2 tsp butter 2 2tsp tspbutter
8 eggs , beaten8 8eggeggs, beaten
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 cup chopped fresh herbs 1/4 1/4cup cupchopped fresh herbs
12 slices smoked salmon 12 12slices slicessmoked salmon
1/4 cup creme fresh 1/4 1/4cup cupcreme fresh or sour cream
Waffles
1 cup all-purpose flour 1 1cup cupall-purpose flour
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1-1/2 tsp baking powder 1-1/2 1-1/2tsp tspbaking powder
1/4 tsp salt 1/4 1/4tsp tspsalt
1/2 cup milk 1/2 1/2cup cupmilk
1/4 cup wildflower liquid honey 1/4 1/4cup cupwildflower liquid honey
3 tbsp melted 3 3tbsp tbspmelted or oil
2 eggs , separated2 2eggeggs, separated

Preparation

Waffles: In large bowl, whisk together flour, sugar, baking powder and salt. In separate bowl, whisk together milk, honey, oil and egg yolks; pour over dry ingredients. Stir gently until smooth.

In separate bowl, beat egg whites until stiff peaks form; stir one-quarter into batter. Fold in remaining whites.

Pour generous 1/2 cup (125 mL) batter into heated nonstick or lightly greased waffle iron; cover and cook for about 5 minutes or until edges are crisp and waffle iron stops steaming. Transfer to paper towel-lined baking sheet and keep warm. Repeat with remaining batter to make 3 more waffles.

Meanwhile, in large nonstick skillet, melt butter over medium heat. Pour in beaten eggs; sprinkle with salt and pepper. Cook, stirring, for 2 minutes or until creamy but starting to set. Stir in herbs; cook, stirring, for about 3 minutes or until set.

Top each waffle with one-quarter of the scrambled eggs, 3 slices smoked salmon and cr? fra?e.

Additional information :

Tip: To make creme fresh, whisk together 1 cup (250 mL) whipping cream, 3 tbsp (50 mL) plain yogurt and 2 tbsp (25 mL) lemon juice. Cover and refrigerate for 12 hours or until set and thickened. Makes 1 cup (250 mL).