Small waffle heart with vendace roe and crème fraîche
Marie Skogström- 8–10 pieces
- 30 min
- 1 hour
“Waffles go salty.” The perfect snack to go with drinks! It’s so easy—you can prepare the batter ahead of time and keep it in the fridge. Bake them while your guests stand around sipping a glass of sparkling wine.
3.15/5
295 VotesHere's how:
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1
Melt the butter and pour in the water.
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2
Mix the yeast, sugar, flour, and salt in a bowl. Add the liquid while stirring, and whisk until the batter is smooth.
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3
Let the waffle batter rise for about 30 minutes.
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4
Preheat a waffle iron.
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5
Slice the red onion thinly; feel free to soak it in a little cold water to make it crisp.
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6
Grease the waffle iron with a little butter if needed.
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7
Pour in about 1 dl of waffle batter at a time and bake the waffles until golden brown. Place them on a wire rack, then cut them into heart shapes.
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8
Use a warm spoon to shape the crème fraîche into an egg, add a dollop of whitefish roe, and then garnish with dill and red onion. Give it a twist of the black pepper mill and ENJOY!
Tip! If you need a little help getting started or want to learn more, feel free to check out our Baking School. Good luck with your baking!
Ingredients
- 12.5 g (1/4 packet) KronJäst for Bread, fresh
- 400 g (about 4 dl) water
- 180 g (about 3 dl) all-purpose flour
- 6 g (about 1 krm) salt
- 3 g (about 1/2 tsp) granulated sugar
- 100 g butter
Topping
- 200 g (about 2 dl) crème fraîche, 34%
- 50 g of bleak roe
- 1 red onion
- dill, a couple of sprigs
The recipe comes from
kronjast.se
