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Caramelized Onion Waffles with Dilled Trout Salad

Caramelized Onion Waffles with Dilled Trout Salad
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by in Oct 2006

Total Time: 45

Yield: 6 servings

Sweet waffles are the canvas for this light fish salad. The presentation is visually stunning, and the recipe is easy to prepare.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher or sea salt
  • 3 eggs
  • 2 cups milk
  • 3/4 cup (1-1/2 sticks) butter, melted
  • Caramelized Onion
  • 3 egg whites
  • Nonstick cooking spray
  • 2 cups baby salad greens or mesclun mix
  • Dilled Trout Salad


In a mixing bowl, sift flour, baking powder, and salt. In a separate bowl, beat whole eggs, milk, and butter together until incorporated. Combine the dry and wet ingredients, then add Caramelized Onion. In a small bowl, beat egg whites until they form soft peaks, then fold them into the batter.

Heat a waffle iron and coat with nonstick cooking spray. Pour 1/2 cup batter onto the waffle iron, then cook until waffles are crisp. Repeat with remaining batter. Keep finished waffles warm. When ready to serve, top each waffle with a small mound of salad greens and Dilled Trout Salad.

Caramelized Onion


  • 3 tablespoons butter
  • 1 large onion, sliced thin
  • Kosher or sea salt and freshly ground black pepper, to taste


Heat butter in a heavy skillet over medium heat. Add onion, season with salt and pepper (about a pinch of each), and reduce heat. Cook, stirring often, until the onion caramelizes and becomes golden brown, about 25 to 30 minutes. Remove onion to a plate and let cool.

Dilled Trout Salad


  • 8 ounces smoked trout, flaked
  • 3⁄4 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon grated fresh horseradish
  • 1 cucumber, peeled, seeded, and diced fine
  • Kosher or sea salt and freshly ground black pepper, to taste


Combine all ingredients, then let rest in the refrigerator at least 1 hour or overnight.
Updated Tuesday, August 29th, 2006

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