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.
Servings 5 waffles
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.
Calories: 406kcal | Carbohydrates: 32g | Protein: 27g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 346mg | Sodium: 995mg | Potassium: 372mg | Fiber: 4g | Sugar: 5g | Vitamin A: 622IU | Vitamin C: 63mg | Calcium: 252mg | Iron: 5mg