Salmon with Dill Waffles and Horseradish Cream

Waffles:

2 cups all-purpose flour

2 tbsp sugar

1 tbsp baking powder

1 tsp kosher salt

1 ½ cups buttermilk, room temperature

8 tbsp butter, melted, divided

2 eggs

2 tbsp fresh dill, chopped plus 4 small sprigs for garnish

1 lemon, zested

¼ tsp freshly ground black pepper

Horseradish Cream:

1 cup mascarpone cheese

4 tbsp prepared horseradish

3 tbsp heavy cream

2 tbsp fresh lemon juice

1 tbsp fresh dill, chopped

½ tsp kosher salt

⅛ tsp freshly ground black pepper

Salmon

4 5-oz salmon filets, bones removed and skinned

2 tbsp Colavita Extra Virgin Olive Oil

kosher salt

freshly ground black pepper

Waffles:

Preheat waffle iron to medium-high.

Combine the flour, sugar, baking powder and salt in a large mixing bowl. In another bowl whisk together the buttermilk, 6 tablespoons melted butter, eggs, dill, lemon zest and black pepper. Pour the milk and egg mixture into the flour mixture and stir together until just incorporated.

Lightly brush the top and bottom of the waffle iron with remaining melted butter and fill the iron with the recommended amount and cook per manufacturer’s instructions.

Set the waffles aside on a baking sheet to warm up again just before serving

Horseradish Cream:

In a medium bowl combine the mascarpone, horseradish, heavy cream, lemon juice, dill, salt and pepper. Stir to combine well and set aside.

Salmon:

Preheat oven to 400ºF.

Coat the salmon filets on both sides with the olive oil and sprinkle with salt and pepper. Place the salmon “skin side” down on a baking sheet and bake for about 10-12 minutes until cooked though.

While the salmon is cooking place the baking sheet with the waffles in the oven for about 2 minutes to warm.

To Serve:

Place 1 or 2 waffles on each plate and place the baked salmon on top. Spoon a dollop of the horseradish mascarpone on top of the salmon filets and garnish with a sprig of dill.

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Salmon with Dill Waffles and Horseradish Cream