Smoked Salmon Cornbread Waffles with Sriracha Dill Aioli
Hubby and I found some delightful smoked salmon and young garlic at the Fort Collins farmer’s market the other day. I love smoked salmon done in small batches by someone local over the type that is commercially done. It just tastes so much better and brings out the wonderful flavors of the fish. This fish was just perfect and I found when I went back for more that Chef Neuhold ships his beautiful salmon.
The young garlic was new to me. I knew it was edible but had never tried it before. I found it neat because you could use all parts of the garlic plant and yet it was so mild flavored, not like once the garlic has matured. You treat it basically like leeks and peel off all the outside tough leaves, down to the tender yummy pale green stems and then chop them into any type of food where you want garlic flavor or eat it raw in salads. Very yummy!
So we got home with these tasty finds, along with a few others, and I just had to come up with an idea of how to serve them that showcased each beautiful flavor without covering it up. I came up with Smoked Salmon, Avocado and Sriracha Aioli on Green Chili Cornbread Waffles.
You might think the dish is too spicy and hides all the yumminess but it’s all about control of how much of the aioli you use. The chilies and the sriracha just enhanced the flavors of the smokey sweet salmon and the avocado, along with the sweet of the cornmeal. We are having it again as soon as I can make it back to the farmer’s market for more of the smoked salmon.
Smoked Salmon Cornbread Waffles with Sriracha Dill Aioli
Ingredients
- 1 batch Green Chili Cornbread Waffles recipe above
- 1 batch Sriracha Dill Aioli recipe above
- 6-8 oz smoked salmon broken into bite-size pieces
- 2-3 oz soft goat cheese crumbled
- 1 avocado sliced
- Young garlic or scallions green tops only, chopped, for garnish
Instructions
- Make the Sriracha Dill Aioli and refrigerate for at least 15 minutes.
- Make the Green Chili Cornbread Waffles and keep warm in a 200°F oven.
- To assemble: place one waffle (or one quarter of a large waffle) on each serving plate.
- Top with avocado slices, smoked salmon, and crumbled goat cheese.
- Drizzle generously with sriracha dill aioli.
- Finish with chopped young garlic or scallion greens. Serve immediately.
Notes
Green Chili Cornbread Waffles
Ingredients
- ¾ cup all-purpose flour
- ⅔ cup stone-ground cornmeal
- 1½ tsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅓ tsp salt
- ⅓ tsp black pepper
- 1 large egg
- ¾ cup + 2 tbsp almond milk or milk of your choice
- ¼ cup olive oil
- ⅛ cup roasted green chilies finely chopped
- ¼ cup green scallions chopped
Instructions
- Preheat your waffle iron.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper.
- Make a well in the center. Add the egg and beat lightly.
- Pour in the milk and olive oil, mixing just until combined — don’t overwork the batter.
- Fold in the roasted green chilies and scallions.
- Pour batter into the preheated waffle iron in the amount suited to your iron. Cook until golden brown.
- Keep warm in a 200°F oven until ready to serve.
Notes
Swap almond milk for any milk you have on hand.
Canned roasted green chilies work perfectly here; no need to roast your own.
Green Chili Cornbread Waffles
Ingredients
- ¾ cup all-purpose flour
- ⅔ cup stone-ground cornmeal
- 1½ tsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅓ tsp salt
- ⅓ tsp black pepper
- 1 large egg
- ¾ cup + 2 tbsp almond milk or milk of your choice
- ¼ cup olive oil
- ⅛ cup roasted green chilies finely chopped
- ¼ cup green scallions chopped
Instructions
- Preheat your waffle iron.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and pepper.
- Make a well in the center. Add the egg and beat lightly.
- Pour in the milk and olive oil, mixing just until combined — don’t overwork the batter.
- Fold in the roasted green chilies and scallions.
- Pour batter into the preheated waffle iron in the amount suited to your iron. Cook until golden brown.
- Keep warm in a 200°F oven until ready to serve.
Notes
Swap almond milk for any milk you have on hand.
Canned roasted green chilies work perfectly here; no need to roast your own.
Swap goat cheese for cream cheese if that’s what you have — works beautifully.
This is also excellent as an appetizer — cut waffles into quarters and serve as individual bites.