Active preparation time: 15 minutes
Cooking time: 16 minutes
Makes: 4 waffles
2 large eggs
1 cup (8 fl oz/237 ml) milk
2/3 cup (5.3 fl oz/157 ml) brown ale
1/3 cup (2.6 fl oz/77 ml) canola oil
2 cup all-purpose flour
1 Tbs baking powder
1 tsp kosher salt
Pan spray
8 oz (227 g) smoked salmon
½ cup red onion, julienned
1 recipe Toasted Capers
1 recipe Horseradish Crema
8 chive leaves
Preheat waffle iron.
Combine the eggs, milk, brown ale, and canola oil in a mixing bowl and mix well. In a separate bowl, combine the flour, baking powder, and salt and mix well. Add the dry ingredients to the wet ingredients and whisk until the batter is smooth. Spray the waffle iron, scoop 1 cup (8 fl oz/237 ml) of batter into the waffle iron, and cook following the directions for your waffle maker.
To assemble, separate each waffle into 3–4 pieces and layer each piece with the smoked salmon. Sprinkle the red onions and capers over each waffle. Spoon generous amounts of the Horseradish Crema over each waffle, garnish each waffle with 2 chive leaves, and serve.
Toasted Capers
1 Tbs butter
2 Tbs capers, drained
Melt the butter in a small pan over medium-high heat. Add the capers and fry lightly in the butter until they are browned and crispy. Drain on paper towels.
Horseradish Crema
½ cup sour cream
¼ cup (2 fl oz/59 ml) buttermilk
6 Tbs prepared horseradish
1 tsp kosher salt
Combine all the ingredients and mix well.
Beer suggestions: Dogfish Head Brewery Palo Santo Marron (Milton, Delaware), Surly Brewing Company Bender (Minneapolis, Minnesota), Avery Brewing Company Ellie’s Brown Ale (Boulder, Colorado)