Smoked Salmon and Waffles

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  • Level: Easy
  • Total: 1 hr
  • Active: 40 min
  • Yield: 4 to 8 servings
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1/4 cup sour cream

1/2 teaspoon lemon zest, plus 1 teaspoon lemon juice 

Pinch of kosher salt 


1 1/2 cups all-purpose flour

1/2 cup whole-wheat flour 

1 tablespoon baking powder 

1/2 teaspoon kosher salt 

2 large eggs, at room temperature 

1 1/2 cups whole milk, at room temperature 

1/4 cup sour cream, plus more for serving 

1 stick (1/2 cup) unsalted butter, melted 

1/4 cup capers, drained and rinsed

3 tablespoons chopped fresh chives, plus more for garnish 

4 ounces thinly sliced smoked salmon 


  1. For the sauce: In a small bowl, whisk together the sour cream, lemon zest, lemon juice and salt. Set aside.
  2. For the waffles: Preheat a waffle iron according to the manufacturer's directions.
  3. In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder and salt. Form a well in the center and add the eggs, milk and sour cream. Starting from the inside, whisk together the wet ingredients, slowly incorporating the dry ingredients. When almost fully incorporated, drizzle in the butter and whisk until just combined.
  4. Scoop enough batter into the waffle iron to fill three-quarters of the way. Sprinkle with 1 1/2 teaspoons capers and 1 teaspoon chives. Close and cook until golden brown and crispy, about 5 minutes. Remove the waffle and divide in pieces along the marked lines. Top with a few slices of smoked salmon, a dollop of the lemon sour cream and some chives. Repeat with the remaining ingredients to make more waffles.