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.
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.