Waffle with sour cream, dill and caviar
A crisp waffle provides the perfect base for this elegant flavour combination. The fresh sourness of the cream, the creamy dill mayonnaise and the salty accent of caviar combine for a sophisticated bite that excels in simplicity as well as luxury. As a garnish, preferably use sea herbs.
Chef Benoit Dewitte and his business partner Jeremy developed healthy, zero-waste, ready-to-use oils based on local and fresh ingredients. A product for chefs, by chefs.
Created by Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.
Allergens and dietary requirements
- Cow's milk
- Gluten
- Egg
- Fish
- Sulphite
- Mustard
- Lactose
- Pescetarian
Ingredients
Preparation method
Mix the eggs, sugar, pastry flour, baking powder, ground cardamom, yoghurt, water, milk and salt into a smooth batter.
Then mix in the melted butter with a whisk and chill back in the fridge.
Next, weigh the lemon juice, egg yolks, water, chardonnay vinegar and mustard well together with a hand blender, then pour in the dill oil in a thin stream to emulsify into a mayonnaise.
Preheat the waffle iron well. Scoop a spoonful of batter in.
Fry the waffle for about 5 minutes until thoroughly cooked.
If necessary, use a sampler to make the waffle uniform.
Finish as desired with the dill mayonnaise, sour cream, caviar, salmon trout eggs and herbs.
Serving suggestions
- The dill mayonnaise is delicious in a dish with smoked salmon, cucumber, and rye bread.
- Pairs well with fried baby potatoes with lemon and capers.
- Perfect with a tartare of mackerel and green apple.