Smoked Salmon Cornbread Waffles with Sriracha Dill Aioli
Crispy green chili cornbread waffles topped with smoked salmon, avocado, goat cheese, and sriracha dill aioli. An impressive savory brunch ready in 35 minutes!
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
Get the full recipe for the Green Chili Cornbread Waffles
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.
Green Chili Cornbread Waffles
Crispy, golden cornbread waffles with roasted green chilies and scallions. Savory, slightly spicy, and ready in 30 minutes. Perfect for brunch or as a base for toppings!
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
Make ahead and reheat in a toaster to re-crisp — they hold up beautifully.
Swap almond milk for any milk you have on hand.
Canned roasted green chilies work perfectly here; no need to roast your own.
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
Crispy, golden cornbread waffles with roasted green chilies and scallions. Savory, slightly spicy, and ready in 30 minutes. Perfect for brunch or as a base for toppings!
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
Make ahead and reheat in a toaster to re-crisp — they hold up beautifully.
Swap almond milk for any milk you have on hand.
Canned roasted green chilies work perfectly here; no need to roast your own.
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.
