Buttermilk Waffles with Cured Salmon and Wasabi Cream Cheese

Name: Buttermilk Waffles with Cured Salmon and Wasabi Cream Cheese
Cook time: 40 min
Total time: 40 min
Cuisine: British
Ingredients: 2 Poached Eggs; ½ avocado, peeled, stoned and sliced; 1 spring onion, finely sliced; 1 tsp black sesame seeds; a few sprigs fresh coriander; olive oil, to drizzle; 250 ml (9 fl oz) light soy sauce; 250 ml (9 fl oz) maple syrup; 50 g (1¾ oz) sea salt; half a bunch of fresh coriander, chopped (leaves and stalks); half a bunch of fresh coriander, chopped (leaves and stalks); 5 cm (2 in) piece of fresh ginger, peeled and grated; 2 garlic cloves, finely sliced; 2 heaped tbsp full-fat cream cheese; 500 g (1 lb 2 oz) salmon fillet, bones and brown meat removed; juice and zest of 1 lime; 1 green chilli, chopped; 1 tsp baking powder; 150 g (5½ oz) plain flour; juice of 1 lime; 1 tsp wasabi paste; 2 eggs, beaten; 250 ml (9 fl oz) buttermilk; 50 g (1¾ oz) butter, melted; a pinch of sea salt; oil spray, for greasing

Preparation info

Difficulty
Easy
Ready in
40 min

Appears in

Brunch the Sunday Way

By Alan Turner and Terence Williamson

Published 2020

About

For the salmon, ask your fishmonger for a thick piece from the middle of the fish – this will help even curing all over. Remove the brown, oily meat as well. You can cure the salmon in a zipper bag or plastic container – just don’t use anything metal.

Ingredients

2 Poached Eggs
½ avocado, peeled, stoned and sliced
1 spring onion, finely sliced

Europe
United Kingdom
Fish course
Brunch
Breakfast
Pescatarian
London

Method

For the salmon, whisk together the soy sauce, maple syrup and salt in a bowl until the salt has dissolved. Add the coriander, ginger, garlic, chilli and lime juice and zest, and mix well. Place the salmon in a large zipper food storage bag or plastic container (don’t use anything metal as it will affect the taste) and pour over the curing marinade. Make sure the salmon is submerged in the mari