Sour cream waffles topped with hand-peeled shrimps, creme fraiche and roe. I love Scandinavian cuisine and in this recipe I have combined 2 favourites from Northern Europe: Norwegian sour cream waffles and the topping of Swedish shrimp sandwich. Just add a glass of white wine and let this meal take you to Scandinavia.
We cannot always travel – like at the moment. But travel vicariously – that is something we can always do. My favourite way is definitely through pictures. Most often it is landcapes, but I also obviously end up drooling over pictures of world foods. Can’t bring the landscapes over here, but I can definitely recreate a recipe in my kitchen and travel vicariously to the country it originates from.
This time I want to invite you to the beautiful part of the world I call my home: Scandinavia. In this shrimp waffle recipe I have combined 2 recipes I have learned during my time here. We have a sour cream waffle base from Norway topped with a shrimp and roe combo that is so very popular in Sweden. Make yourself these and feel welcome to Scandinavia.
Norwegian sour cream waffle
My personal obsession with waffles began when I spent a semester studying abroad in Oslo. I will never stress enough how such an opportunity is great for self growth. You learn so many new things and come back enriched in many different ways. Among the lessons I learned back then, is this recipe to authentic Norwegian waffles. That are made with sour cream in the batter (read on for the recipe).
Read my thoughts 10 years after my stay in Oslo.
What’s so special about Norwegian waffles? Unlike Belgian style waffles, square and thick, Norwegian waffles are thinner and round and can break into 5 small hearts. A Norwegian waffle iron is what you need to get this shape. Needless to say, it was one of the first things I bought when I came back from Oslo. I needed more waffles in my life.
Shrimp waffle topping
In Norway I used to have my waffles sweet, strawberry jam being my favourite choice of topping. But I got also exposed to shrimp sandwich: an open-faced sandwich topped with an incredible amount of shrimps. I did eat such sandwiches a couple of times but didn’t take them too seriously until I moved to Sweden. The Swedes are obsessed with their shrimp sandwiches! Every respectable café needs to have those on their menu. Apart from insane amounts of shrimps, other common ingredients include hard-boiled eggs, mayo (lots of), dill, lettuce, cucumber and red onion.
Okay, but shrimps on a waffle? Can’t get more Scandinavian than that? Well, the inspiration for this combo comes from the waffle restaurant at my go-to Swedish ski resort, Romme Alpin in Dalarna. It took me a couple of visits to let go of my usual waffle with strawberry jam habit, but once I tried their shrimp waffle I knew there was no going back. So now that the skiing season is over I’m making my shrimp waffle at home. Using the Norwegian waffle recipe I brought back from my Oslo days.
Dinner review at one of Romme Alpin’s top-of-the-slopes restaurant.
Sour cream waffle recipe
Ok, so here’s my sour cream waffle recipe I brought back from Norway. Actually, it took me a few attempts to get the measurements right as in Oslo we were cooking student-style, that is to say by eyeballing every ingredient in lack of measuring spoons or scales. Yay for student-flat shared kitchens! I used to think that a waffle batter is pretty much like a crepe batter, made with egg, flour and milk. And here my Norwegian friend let me in on her Norwegian secret: swap the milk for sour cream and water. Better yet, carbonated water. Boom!
So here are the ingredients you need to make 5 waffles. Feel free to double them if needed:
- 1 egg
- 200 g sour cream
- 40 g butter
- 120 g flour
- 125 ml (bubble) water
- a pinch of salt
And obviously a waffle iron that will deliver the round heart-shaped waffles. If using a different waffle iron, the yield may vary.
How to make sour cream waffles
Separate the egg white from the yolk and beat the white at medium speed until firm. In another bowl whisk the sour cream, water, yolk and 30 g of melted butter. Sift in the flour and salt and incorporate once again using the hand mixer. Set mixer aside and grab a spatula: now it’s time to fold in the stiff egg whites, very gently. Now your waffle batter is ready.
Warm up your waffle iron, I generally use it on the highest temperature I can get it. When the waffle iron has become hot and is ready to use, brush some melted butter on both surfaces using a pastry brush. Proceed to pour about 1/5 of the batter over the centre of the iron and close the waffle iron. The pressure will spread the mixture all over the surface, there is no need to spread it otherwise.
While the waffles cook it is quite normal that some steam will escape the machine. Depending on your waffle iron, it should take 2-3 minutes to be ready. Take waffles out lifting them with the help of a fork and place them on a cooling rack to prevent them from going soggy. I know it’s tempting to stack them, but a cooling rack is the best way to keep them crispy.
While preparing the waffles, take care of the other ingredients. I have used hand-peeled shrimps in brine, so I just proceeded to drain the shrimps and squeeze them from any excess water. Finely mince the onion and chives.
As soon as your waffles are ready to be topped, spread sour cream over the centre of the waffle. Top with a handful of shrimps (I usually calculate about 100 g of shrimp per person) and sprinkle the minced red onion and chives all over. I was quite spare but feel free to add more if you like. Using two teaspoons, drop a dollop of fish roe over the top. Finish off with a slice of lemon, if you wish. I find it more like a decoration element, but some guests may want to squeeze it on top of the shrimps.
For best results, I recommend eating those sour cream waffles with shrimp right away, when the waffle is still warm. It might be of help to have an assistant take care of the waffle iron while you top them right away. If that is not possible, having the waffles on a cooling rack will help to keep them crispy until it’s serving time.
Enjoy your shrimp waffles on the patio, that would be the favourite way to have a meal in Scandinavia whenever the sun is out. Yes, even on a winter day. Because after all, all you need is the right set of clothes.
Sour cream waffles with shrimp, creme fraiche and roe
Up your waffle game with a very Scandinavian way to prepare them. Traditional Norwegian sour cream waffles get topped with creme fraiche, shrimps and fish roe. Almost a toast Skagen on a waffle.
Sour cream waffle batter
- 1 egg
- 200 g sour cream
- 40 g melted butter divided
- 120 g flour
- 125 ml water (better carbonated)
- 1/8 tsp salt
- 500 g hand peeled shrimps
- 5 tbsp creme fraiche
- 1 red onion
- 3 tsp fish roe of choice
- fresh chives
- 5 lemon slices (optional)
Separate the egg white from the yolk. Mix the egg white until stiff, about 2 minutes at medium speed. In another container combine the sour cream, yolk, water and 30 g of melted butter. Mix at low speed to combine. Sift in the flour and salt and mix at medium speed until homogeneous, about 1 minute. Set mixer aside and gently fold in fluffy egg whites.
Warm the waffle iron to high temperature. Brush remains of melted butter onto the waffle iron with a pastry brush. Pour about 1/5 of batter onto the centre of the waffle iron and close the top - batter will spread under the weight of the top iron. Cook waffle until golden brown, circa 3 minutes. Repeat until all batter is used, keep waffles on a cooling rack to preserve crunchiness.
Spread 1 tbsp of creme fraiche over the centre of a waffle. Top with 100 g of drained peeled shrimps. Finely mince the red onion and chives and add a sprinkle of red onion, as well as chives, on top of the shrimps. Top with a half teaspoonof fish roe and a lemon slice if desired. Repeat on all 5 waffles.