Tested till perfect Waffle Torte with Smoked Salmon and Scrambled Eggs

Waffle Torte with Smoked Salmon and Scrambled Eggs

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.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 tsp 2tspbutter
  • 8 8eggeggs, beaten
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 cup 1/4cupchopped fresh herbs
  • 12 slices 12slicessmoked salmon
  • 1/4 cup 1/4cupcreme fresh or sour cream


  • 1 cup 1cupall-purpose flour
  • 1 tbsp 1tbspgranulated sugar
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupmilk
  • 1/4 cup 1/4cupwildflower liquid honey
  • 3 tbsp 3tbspmelted or oil
  • 2 2eggeggs, separated
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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).

Nutritional Information Per serving: about

cal 580 pro 26g total fat 31g sat. fat 10g
carb 49g fibre 1g chol 569mg sodium 951mg

% RDI:

calcium 16 iron 26 vit A 34 vit C 3
folate 38
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